Loaded with lemon and garlic, this sauteed spinach and white beans skillet brings tender greens and creamy beans together perfectly. It's a delicious vegan side that comes together in about 15 minutes.
As with my Italian white bean soup and herbed white bean salad, bright lemon juice leads the flavor. In this dish I also add lemon zest for extra pop, so fresh is best.
Enjoy it warm or cold alongside pasta, grains, or potatoes. Or make it a simple meal with a side of warm crusty bread.
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Your recipe is so simple and absolutely delicious. I will be making this often.
- Grace
Ingredients
- Baby spinach: I like to use packaged baby spinach leaves for convenience, but a bunch of roughly chopped spinach works too. I don't recommend using frozen spinach for this recipe. Kale or Swiss chard are good substitutes.
- Fresh lemon: An average-sized lemon yields approximately 2 to 3 tablespoons of juice, which is enough to make 4 servings of sauteed spinach and white beans. We'll also use the zest for even more bright flavor.
- Canned white beans: Look for cannellini beans, great northern beans (shown in the photo above), or navy beans.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make sauteed spinach and white beans
- In a large skillet, saute the garlic in olive oil for about 30 seconds, until fragrant.
- Stir in the rinsed and drained beans.
- Add the spinach and saute until its soft and reduced in size, and the beans are heated through.
- Remove the pan from the heat and stir in the lemon zest and lemon juice. Taste and add salt and pepper as needed.
For a quick meal, I like to enjoy this dish with toasted baguette brushed with olive oil. For a variation with the same lemon and garlic vibes, try my roasted broccoli and white beans or creamy lemon pepper chickpea skillet next.
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Love and Veggies,
Amy
📋 Recipe
Sauteed Spinach and White Beans
Ingredients
- 1 Tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 2-15 ounce cans white beans, (cannellini, great northern beans, or navy beans) rinsed and drained (3 cups)
- 5 ounces baby spinach
- 1 Tablespoon lemon zest
- 2 Tablespoons lemon juice
- salt and pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.1 Tablespoon extra virgin olive oil
- Add the garlic and saute until fragrant, about 30 seconds.3 cloves garlic
- Add the white beans and give them a quick stir to combine with the garlic.2-15 ounce cans white beans
- Add the spinach. Saute, stirring frequently, until the spinach is soft and reduced in size, and the beans are heated through.5 ounces baby spinach
- Remove the skillet from the heat. Stir in the lemon zest and lemon juice. Taste and add salt and pepper, as desired. Enjoy hot or cold.1 Tablespoon lemon zest, 2 Tablespoons lemon juice, salt and pepper
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Notes
Nutrition
Nutritional information is an estimation.
Jo says
Delicious as a main dish with some crusty bread!!
Amy Katz says
I'm glad you enjoyed it, Jo! Thanks for coming back to leave a comment. 🙂
Suzy says
This was good, but I wanted more zing. For the 2 of us, I kept the spinach at 5 oz but used only 1can of beans. I added 1 link of Beyond Meat Italian Sausage, crumbled. I think I'll add some diced onion next time.
Amy Katz says
Sounds delicious, Suzy!
Grace says
Hi Amy! Your recipe is so simple and absolutely delicious. I will be making this often.
Amy Katz says
I'm so happy you are enjoying the recipe, Grace!
Gina says
Made this with organic baby kale instead of spinach, and loved it. This is now in the weekday rotation! Thanks.
Amy Katz says
This is wonderful to hear, Gina!
linda says
This was so delicious! I served it as a main course with toasted bread. I have some leftover so I plan on combining it with some leftover lemon pasta (also your recipe). Carb overload I know, but so yummy!
Amy Katz says
I'm so happy you enjoyed it, Linda! And great idea to have it with lemon pasta. Love that combination.