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 a vegan option) 🥛🥥
- Salt and pepper to taste 🧂
- Juice of 1/2 lemon 🍋
- Fresh parsley, chopped (for garnish) 🌿
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and red pepper flakes; sauté about 1 minute until fragrant.
- Add the chopped spinach and cook 2–3 minutes, stirring, until wilted.
- Stir in the white beans and vegetable broth; bring to a gentle simmer and cook about 5 minutes so flavors meld.
- Reduce heat to low and stir in the heavy cream (or coconut milk). Season with salt, pepper, and lemon juice.
- Cook 2–3 more minutes until heated through and slightly thickened.
- Remove from heat, garnish with chopped parsley, and serve warm. Great with crusty bread or over rice.