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Sautéed Spinach with White Beans and Pine Nuts

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Serves four as a side dish.

  • by Allison Fishman from Fine Cooking
    Issue 104

This side dish is a fine partner for roast pork or fish. For a simple vegetarian meal for two, serve a larger portion topped with a poached or fried egg. If you can’t find small white beans, you can use cannellini beans.

  • 2 Tbs. extra-virgin olive oil; more for garnish
  • 2 Tbs. pine nuts
  • 1 large clove garlic, thinly sliced
  • One 15.5-oz. can small white beans, rinsed and drained
  • 1 lb. fresh spinach, trimmed and washed
  • Kosher salt
  • 1/2 cup lightly packed fresh basil (about 15 leaves), thinly sliced
  • 1 Tbs. finely grated lemon zest
  • Freshly ground black pepper

Heat a 12-inch skillet over medium heat. Add the olive oil, pine nuts, and garlic and cook, stirring often, until the pine nuts are golden and the garlic is fragrant, 1 to 2 minutes. Stir in the beans and cook until heated through, about 1 minute.

Add the spinach and 1/4 tsp. salt, and cook, turning with tongs, until wilted, about 2 minutes. Remove from the heat and add the basil, lemon zest, and a few grinds of pepper. Taste and adjust the seasonings. Garnish with a drizzle of olive oil, and serve.

nutrition information (per serving):
Calories (kcal): 180; Fat (g): 10; Fat Calories (kcal): 90; Saturated Fat (g): 1; Protein (g): 9; Monounsaturated Fat (g): 6; Carbohydrates (g): 21; Polyunsaturated Fat (g): 2.5; Sodium (mg): 530; Cholesterol (mg): 0; Fiber (g): 8;

Photo: Scott Phillips

I was very disappointed after reading two great reviews. Not very impressive - the flavours did not come together at all.

Love this recipe! I also do this with broccoli raab.

I served this topped with a fried egg as suggested in the magazine. It was delicious and so simple. My two teenaged boys loved it (with two eggs). As an extra bonus it's a low-cost vegetarian meal.

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