Ingredients
Scale
- 2 cups fresh spinach, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable broth
- 1/4 cup heavy cream (or coconut milk for vegan)
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute.
- Add chopped spinach and cook 2-3 minutes until wilted.
- Stir in white beans and vegetable broth, simmer for 5 minutes.
- Reduce heat, stir in heavy cream (or coconut milk), season with salt, pepper, and lemon juice. Cook 2-3 minutes until heated through.
- Remove from heat and garnish with fresh parsley before serving.
Notes
- For a vegan option, use coconut milk instead of heavy cream.
- Adjust red pepper flakes to control heat.
- Pairs well with crusty bread or over rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg