Sautéed Spinach with Garlic and Cannellini Beans
This is a great quick and easy weeknight recipe that goes with almost any protein.
What I enjoy most about this recipe, beside it being flavorful and nutritious, is that there is no fat. This allows my fats to be added elsewhere in the meal. Perhaps it’s avocado in a salad or part of a marinade for the other parts of the meal.
Many vegetables can be sauteed with out the addition of oil or butter. By no means am I saying to eliminate the fat, but more about where you want to add the fat.
2 Tbsp. Water
2 Large Garlic Clove, Peeled and Thinly Sliced
1 (15.5 oz) Can of Cannellini Beans, Rinsed and Drained
1 Small 5 Oz Container Baby Spinach
1 Tbsp. Finely Grated Lemon Zest
Himalayan (Coarse Salt) to Taste
Freshly Ground Black Pepper to Taste
Heat water in a sauté pan over medium heat until warm. Add the garlic and cook just until fragrant about one minute. Stir often, being careful not to let it brown.
Add the spinach and sea salt, (to taste). Cook the spinach, turning with tongs, until wilted – about 2 or 3 minutes.
After wilted, stir in the beans and cook until heated through – about 1 minute. Be careful not to cook too long or the beans will turn mushy.
Add in the lemon zest, additional salt to taste and freshly ground black pepper.