THIS RECIPE is a variation of one I received from my Italian mother. I've prepared spinach like this for years - especially since my children like it this way! It complements a variety of main courses, and whenever I serve it to guests, they really enjoy it. -Lucia Johnson, Massena, New York
- 8 cups torn fresh spinach
- 2 tablespoons water
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- Dash cayenne pepper
- Dash ground nutmeg
- 3/4 cup white kidney or cannellini beans, rinsed and drained
- Combine spinach, water and garlic in a skillet; cover and cook over medium heat for 3 minutes or until tender, stirring occasionally. Sprinkle with salt, cayenne and nutmeg. Gently stir in beans; heat through. Yield: 2 servings.
Originally published as White Beans and Spinach in Reminisce Extra December 1998, p47
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