Beans And Greens With Spinach at William Bittle blog

Beans And Greens With Spinach. Sauteed spinach with cannellini beans and garlic. 1 (15.5 ounce) can of cannellini beans, rinsed and drained. You'll want to make this easy regional specialty again and again! Here’s a fast weeknight recipe that’s a complete meal, with protein, veggies and lots of flavor. 2 large cloves of garlic, peeled and thinly sliced. Beans and greens is a classic italian recipe that's as delicious and healthy as it is comforting. 2 large bunches of fresh spinach, ends trimmed, washed and drained. We used spinach in this recipe, but you can just as easily use kale (tuscan cabbage), swiss chard or collard greens (which need to cook a bit longer). 4 large garlic cloves, minced. Heat a large skillet and then add the olive oil. An adaptable dish that essentially braises greens in wine and stock with a few beans to add protein and make it feel substantial. 1 medium leek, white and pale green part only. Have a bumper crop of greens? This greens and beans recipe is an easy side dish idea with kale and spinach in a savory sauce with white beans and bacon! When the oil is nice and hot throw in the green beans and season with salt and pepper.

Sauteed Corn, Spinach, and Green Beans Recipe Martha Stewart
from www.marthastewart.com

About 1 tablespoon finely grated lemon zest (about 1/2 lemon) coarse sea salt. Beans and greens is a classic italian recipe that's as delicious and healthy as it is comforting. You'll want to make this easy regional specialty again and again! 1/4 teaspoon crushed red pepper flakes. 1 medium leek, white and pale green part only. The skill is in adding the ingredients in the order in which they best cook, to keep it bright and fresh. Have a bumper crop of greens? 4 large garlic cloves, minced. 2 large bunches of fresh spinach, ends trimmed, washed and drained. When the oil is nice and hot throw in the green beans and season with salt and pepper.

Sauteed Corn, Spinach, and Green Beans Recipe Martha Stewart

Beans And Greens With Spinach 2 large cloves of garlic, peeled and thinly sliced. 1 medium leek, white and pale green part only. An adaptable dish that essentially braises greens in wine and stock with a few beans to add protein and make it feel substantial. 1/4 teaspoon crushed red pepper flakes. Here’s a fast weeknight recipe that’s a complete meal, with protein, veggies and lots of flavor. 4 large garlic cloves, minced. 1 (15.5 ounce) can of cannellini beans, rinsed and drained. 3 tablespoons extra virgin olive oil. Heat a large skillet and then add the olive oil. We used spinach in this recipe, but you can just as easily use kale (tuscan cabbage), swiss chard or collard greens (which need to cook a bit longer). Sauteed spinach with cannellini beans and garlic. When the oil is nice and hot throw in the green beans and season with salt and pepper. 2 large bunches of fresh spinach, ends trimmed, washed and drained. About 1 tablespoon finely grated lemon zest (about 1/2 lemon) coarse sea salt. The skill is in adding the ingredients in the order in which they best cook, to keep it bright and fresh. 2 large cloves of garlic, peeled and thinly sliced.

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