Sauteed Spinach and White Beans

Name: Sauteed Spinach and White Beans
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced (about 1 cup); 1 tablespoon minced garlic (2 cloves); 2 fifteen-and-a-half-ounce cans white beans, drained and rinsed; 6 cups (about 8 ounces) spinach, stems trimmed; 4 teaspoons white-wine vinegar; 2 teaspoons fresh thyme leaves, plus sprigs for garnish; 1 teaspoon salt; 0.25 teaspoon freshly ground pepper

3.1

(100)

5 Reviews

By

Martha Stewart

Updated on May 16, 2017

Servings:

4

Serve this flavorful side dish with our Trout Grenobloise.

Ingredients

2 tablespoons olive oil
1 small yellow onion, diced (about 1 cup)
1 tablespoon minced garlic (2 cloves)
2 fifteen-and-a-half-ounce cans white beans, drained and rinsed
6 cups (about 8 ounces) spinach, stems trimmed
4 teaspoons white-wine vinegar
2 teaspoons fresh thyme leaves, plus sprigs for garnish
1 teaspoon salt
¼ teaspoon freshly ground pepper

Directions

Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

Originally appeared: Martha Stewart Living, April 2000

Sauteed Spinach and White Beans

Ingredients

Directions

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