Serve this flavorful side dish with our Trout Grenobloise.
Ingredients
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2 tablespoons olive oil
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1 small yellow onion, diced (about 1 cup)
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1 tablespoon minced garlic (2 cloves)
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2 fifteen-and-a-half-ounce cans white beans, drained and rinsed
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6 cups (about 8 ounces) spinach, stems trimmed
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4 teaspoons white-wine vinegar
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2 teaspoons fresh thyme leaves, plus sprigs for garnish
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1 teaspoon salt
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¼ teaspoon freshly ground pepper
Directions
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Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
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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.