Loaded with lemon and garlic, tender greens and creamy beans are the perfect pair in this Sauteed Spinach and White Beans skillet recipe. This delicious vegan side dish is easy to make in 15 minutes.
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
Your recipe is so simple and absolutely delicious. I will be making this often.
- Grace
Citrus and alliums are my secret weapon for turning basic ingredients like greens and legumes into spectacular dishes. I always keep lemons and garlic on hand in my kitchen for making everything from vegan noodle soup to roasted tofu steaks to artichoke pasta.
And they're the star seasonings in lemony, garlicky Sauteed Spinach and White Beans. This simple rustic dish is easy to make in a skillet on the stove in minutes with just a handful of ingredients.
Enjoy it as a side with your favorite foods like pasta, grains, or potatoes. Or make it a light meal with a side of warm crusty bread.
Jump to:
Why you'll love this recipe
- It's ready to eat in 15 minutes with only 5 ingredients (plus salt and pepper).
- You can serve it hot or cold, making it great for meal prep.
- It's full of fresh flavor from lemon and garlic.
Ingredients
Baby spinach: For convenience, I like to use packaged baby spinach leaves. However, a bunch of fresh spinach, roughly chopped, can be used instead. I don't recommend using frozen spinach for this recipe. (Spinach unavailable? Kale or Swiss chard work well as 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. Be sure to zest the lemon before cutting it in half and squeezing out the juice. The zest adds mouthwatering flavor to this dish and should not be skipped.
Canned white beans: Look for cannellini beans, great northern beans (shown above), or navy beans.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- 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 desired.
Serving suggestions
Sauteed Spinach and White Beans is delightful served hot or cold.
For a quick meal, I like to enjoy it with toasted baguette brushed with olive oil. It's a tasty and satisfying lunch, or even breakfast.
It also makes a wonderful dinner side dish with pasta with olive oil and spices, Greek yellow rice, or Mediterranean mashed potatoes.
Storing
Leftover Sauteed Spinach and White Beans can be stored in an airtight container in the refrigerator for up to 4 days. Enjoy reheated or cold straight from the fridge.
More vegan spinach recipes
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Sauteed Spinach and White Beans
💌 Save For Later!
I'll email you a link so you can come back to this later.
I'll also send you other recipes I know you'll love. Unsubscribe at any time.
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
Notes
Nutrition
Nutritional information is an estimation only.
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.