Sauteed Spinach and White Beans
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.
Servings: 4
Calories: 295kcal
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
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Enjoy reheated or cold.
Nutrition
Calories: 295kcal | Carbohydrates: 49g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 40mg | Potassium: 1213mg | Fiber: 12g | Sugar: 1g | Vitamin A: 3324IU | Vitamin C: 15mg | Calcium: 202mg | Iron: 8mg
