Description
A fast, one-pan meal featuring creamy white beans and fresh spinach, perfect for busy weeknights.
Ingredients
- 1 can white beans, drained and rinsed (cannellini or great northern)
- 2 cups fresh spinach, packed
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Crusty bread or rice for serving
Instructions
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Add the minced garlic and sauté for 30–60 seconds, until fragrant but not browned.
- Add the rinsed white beans to the skillet and warm for 1–2 minutes.
- Toss in the fresh spinach, sprinkle with dried oregano, and season with salt and pepper.
- Stir to combine; cook until spinach is wilted and beans are heated through, about 5–7 minutes.
- Serve straight from the skillet with crusty bread or over rice.
Notes
If you don’t have dried oregano, substitute with dried thyme or red pepper flakes. For more texture, add a small diced shallot during the garlic step. Canned beans are a shortcut; you can use 1 1/2 cups of cooked beans if preferred.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean