June 17, 2010 by Dana
Today’s recipe is so easy, versatile and delicious that you’d be crazy not to try it! I was first introduced to this topping at my friend Jenna’s apartment, where she served this Garlic, White Bean, Spinach, and Tomato Sauté on top of toasted garlic crostini as an appetizer. It was so delicious that I emailed her for the recipe the next day. When I received her instructions, I was happily surprised to see that it was SO easy and quick to make.
1 Tablespoon olive oil
4 cloves garlic, finely chopped
1 pint grape or cherry tomatoes, halved
5 oz fresh spinach
15.5 oz can of cannellini or white beans, rinsed
1/8 to 1/4 cup balsamic vinegar, depending on preference
Salt, pepper, and Italian seasoning to taste
Jenna’s original directions didn’t have measurements, but I’ve included some above for convenience. That said, if you have more or less of something, feel free to improvise. The flavors work well together in any amounts!
1. In a skillet, heat olive oil over medium high heat. Add garlic, tomatoes, beans and spinach.
2. Season with salt, pepper, Italian seasoning, and balsamic vinegar. Mix well.
3. Cook until spinach is wilted – about 5 minutes.
That’s it! This easy sauté is so tasty and can be used in so many meals. In addition to Jenna’s crostini appetizer, I’ve made it to top grilled chicken and tofu, alone as a side dish, cold and mixed with tricolor bowties for a colorful for pasta salad, and as pictured here, as a topping for noodles:
Try it out and let us know how you like to serve it…. trust me, you’ll LOVE it!