Mediterranean Spinach & Beans
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold. —Becky Cuba, Spotsylvania, Virginia
Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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2 garlic cloves, minced
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1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
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2 tablespoons Worcestershire sauce
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon crushed red pepper flakes
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1 can (15 ounces) cannellini beans, rinsed and drained
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
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6 ounces fresh baby spinach (about 8 cups)
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Additional olive oil, optional
Directions
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1.
In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes.
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2.
Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.
Nutrition Facts
1-1/2 cups: 187 calories, 4g fat (1g saturated fat), 0 cholesterol, 650mg sodium, 30g carbohydrate (4g sugars, 6g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.
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