1 pound baby spinach
1 can white beans, such as cannellinis or navy
1-2 cloves garlic, chopped
1 lemon
salt and pepper
Extra virgin olive oil
Pour a small amount of EVOO in a fairly large pan over med-high heat. Gently sauté the garlic for a minute, then add the beans. Stir for another minute or two, being careful not to break them. Add the spinach and squeeze the lemon juice over (watch out for the seeds!). Season with salt and pepper and cook just until the spinach is wilted. The whole dish takes maybe 5 minutes and has only a splash of oil, making it a great lunch or side dish at dinner. Enjoy!
Feeding7sisters 