Sautéed Spinach with White Beans and Pine Nuts
by Allison Fishman
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.
Serves four as a side dish.
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
From Fine Cooking 104
, pp. 24
March 4, 2010
