If you’re like us, you’re always looking for a new (delicious) side dish. This is so good, you may bump it up to a main dish!
Every great main dish needs great side dishes to complete a fantastic meal. We love this dish because, first and foremost, it is delicious. But, it’s also so easy, can be made in advance, and healthy, too. Perfect alongside Pork Tenderloin with Cranberry Reduction (recipe to come), Baked Honey Mustard Chicken, or Mediterranean Tuna Steaks!
How To Make Sautéed White Beans and Spinach
NOTE: If you liked this video, please subscribe to our YouTube channel. Remember to click the little ‘bell’ icon so you’ll never miss a new video. Thank you!
The Ingredients You Will Need
There are just a handful of ingredients in this wonderful dish, but they all come together to make a true taste sensation. Here’s what you’ll need to have on hand:
Oil – Olive oil or extra virgin olive oil.
Garlic – Fresh is best. Finely minced.
Spinach – We highly recommend mature spinach rather than baby spinach. The texture is perfect for sautéing. Wash, dry, and then remove the stems.
Broth – Chicken broth (or stock) is great. Vegetable stock will keep the dish vegetarian (and vegan).
Seasonings – Salt, pepper, and red pepper flakes.
White beans – Canned (drained) are just fine. We recommend Great Northern, Navy, or Cannellini.
Vinegar – Malt vinegar is fantastic, but distilled white, white wine, or apple cider vinegar will work, too.
EXPERT TIP: When sautéing the garlic, keep an eye on it. It should turn a light golden color, but do not let it burn. If it burns, start over. This only takes a few minutes.
How To Serve
As mentioned, this dish can be prepared several hours in advance. Just leave it in the skillet and then gently reheat until the liquid is simmering.
We like to transfer this to serving vessel and serve it at the table. Or, just leave it in the skillet for easy clean-up.
For a one-pot dinner, try adding small cooked Italian sausage balls, or pieces of roasted chicken.
You can also double (or triple) the broth for an amazing soup.
EXPERT TIP: Be sure to use a large skillet (at least 12-inches wide). The lettuce will eventually cook down, but, at first, it will fill the pan completely.
Other Amazing Side Dish Recipes to Try
Good side dishes are essential for a stellar meal. These are all classic and so good!
- Sautéed White Beans with Sage and Tomatoes
- Southern-Style Green Beans
- Sautéed Okra with Garlic
- Stuffed Tomatoes
- Slow-Cooker Corn on the Cob
- Roasted Cauliflower with Lemon and Olives
- Mashed Cauliflower with Roasted Garlic
- Smashed Potatoes
- Roasted Balsamic Potatoes with Herbs
- Shaved Brussels Sprouts with Balsamic Dressing
These are all amazing in their own way. But, in the meantime, isn’t the skillet of yumminess calling your name?
This has quickly become one of our favorite dishes to throw together when we’re not sure what we’re in the mood to eat.
It’s simple. The flavors are nothing short of amazing. And we can turn it into a main coarse with the addition of our favorite cooked protein.
And, it’s healthy, too! It’s great any time of the year and always a hit when we serve it to guests. A true side-dish scene stealer!
Ready to make the best side dish in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Sautéed White Beans and Spinach
Video
Equipment
- 1 Large skillet 12" is ideal.
Ingredients
- 2 tablespoon olive oil
- 6 cloves garlic minced, about 2 tsp
- ½ teaspoon red pepper flakes add more for more heat
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper ground
- ½ cup chicken broth or vegetable stock/broth
- 12 oz fresh spinach about 8 to 10 cups, stems removed
- 2 15 oz cans white beans drained, ie: Great Northern, Navy, Cannellini
- 2 tablespoon malt vinegar
Instructions
- Heat the oil in a large skillet over medium heat. Add the garlic and sauté, stirring often, until just turning lightly browned on the edges, about 3 to 4 minutes (don't let it burn!). Add the red pepper flakes, salt, and pepper and stir to combine.2 tablespoon olive oil, 6 cloves garlic, ½ teaspoon red pepper flakes, 1 teaspoon Kosher salt, ½ teaspoon black pepper
- Add the broth and bring to a simmer. Stir in the spinach and then the beans. Cook until the spinach has completely wilted, about 5 minutes.½ cup chicken broth, 12 oz fresh spinach, 2 15 oz cans white beans
- Stir in the malt vinegar and serve at once.2 tablespoon malt vinegar
Sarah says
I agree with Kevin! Anyway, great recipe ( again, you both are the best) , subbed dandelion greens and water/ wine combo for broth ( cold Chicago/ lazy pajama day ), delicious! Thank you! You both are the BEST!
Kris Longwell says
Thank you so so much, Sarah! So glad you are enjoying the white beans and spinach and the we LOVE going with dandelion greens with a water/wine combo. NICE!!! Stay warm!!! xoxo Kris & Wesley
Kevin A. Carson says
P.S. Also great with some homemade cornbread on the side.
Kevin A. Carson says
Side dish, hell. These days white beans with some kind of greens, carrots and celery, and a little sausage, is about a quarter of my meals. Never get tired of them. Considering the likelihood that Cheeto Benito will f*** the economy or I’ll have to lock down indefinitely to avoid bird flu, I try to keep several months worth of dried legumes, pasta and rice stockpiled.
Kris Longwell says
Kevin! You just made our day! We agree with everything you’ve said here!! Thank you so so much for sharing and for the awesome review! And we agree…a side of homemade cornbread completes the meal!!!