Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups fresh spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/2 cup vegetable broth or water
- 1/4 cup grated Parmesan cheese (optional, for topping)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
- Stir in the minced garlic and cook for 30-45 seconds until fragrant. Avoid burning.
- Add the drained and rinsed white beans and stir to combine with the onions and garlic. Warm for 2 minutes.
- Sprinkle in 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes (if using), and season with salt and black pepper. Stir thoroughly.
- Gradually add 4 cups of fresh spinach in batches, stirring each addition until wilted.
- Pour in 1/2 cup vegetable broth or water and simmer gently for 3-4 minutes, stirring occasionally.
- Taste and adjust seasoning as needed.
- Optional: Sprinkle 1/4 cup grated Parmesan cheese over the skillet. Cover for 1-2 minutes to melt.
- Serve immediately with crusty bread, rice, or pasta, if desired.
Notes
Substitute spinach with baby kale or Swiss chard for a different flavor.
Add roasted cherry tomatoes or bell peppers for extra nutrition and color.
Make it vegan by omitting Parmesan cheese or using a plant-based alternative.
- Prep Time: 5
- Cook Time: 15