I love spinach and the addition of white beans to a typical spinach sautee is a great idea, lending real substance to what is usually a plain side dish. Of course, with the garlic and pine nuts, this was hardly plain. We served this with tortellini and pesto-- a great combination. Next time I will add an anchovy for extra oomph-- and there will be a next time, as I bought the Costco-sized BAG-O-SPINACH.
By the way, is Fine Cooking getting some sort of payback from someone in the lemon business? Is it my imagination, or do a lot of recipes in this issue call for lemon zest? Someone is having way too much fun with their Microplane! That said, lemon zest in this recipe was really good-- now I have to go make some lemonade with all the bald lemons I have lying around.