Marry Me White Bean & Spinach Skillet
A quick and comforting skillet dish made with white beans and fresh spinach, seasoned with garlic and cumin, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 can white beans, drained and rinsed (cannellini or great northern) For creamier texture, reserve a tablespoon of the liquid or mash a few beans.
- 2 cups fresh spinach, packed Baby spinach is easiest.
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- to taste Salt
- to taste Black pepper
- as needed Crusty bread or cooked rice for serving
Instructions
Cooking
- Heat a large skillet over medium heat and add the olive oil until it shimmers.
- Add the minced garlic and sauté for 30–45 seconds until fragrant, being careful not to let it brown.
- Stir in the drained white beans and the cumin. Cook for 2–3 minutes until the beans are heated through, tossing frequently to coat with oil and spice.
- Add the fresh spinach in handfuls, stirring after each addition until it wilts evenly, which takes about 1–2 minutes total.
- Season with salt and freshly ground black pepper to taste. Optionally, squeeze a little lemon juice just before serving.
- Serve warm straight from the skillet with crusty bread or spoon over cooked rice.
Notes
Store leftovers in an airtight container for 3–4 days. This dish can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.