Spinach, beans and sun-dried tomatoes skillet

Spinach, beans and sun-dried tomatoes skillet is a hot, easy and quick, healthy and nutritious side dish. Fresh spinach leaves are cooked with cannellini beans and spiced with garlic, sun-dried tomatoes, black olives and hot chili peppers. They are excellent as a vegetable side dish or to be served on top of a crunchy bruschetta with a some grated cheese.

Spinach, beans and sun-dried tomatoes skillet

Spinach, beans and sun-dried tomatoes skillet is a warm side dish with vegetables and legumes. A quick and easy vegan healthy side dish.

Course Side Dish

Cuisine egg-free, gluten free, vegan

Keyword beans, easy side dish, garlic, hot side dish, side dish idea, spinach, sun-dried tomatoes, vegan side dish

Prep Time 3

Cook Time 10

Servings persons

Calories 100kcal

Ingredients

1 tbsp olive oil
2 cloves garlic
fresh or dried chilli pepper or flakes
500 g fresh spinach leaves
1 can of cannellini beans
80 g sun-dried tomatoes in oil
1-2 tbsp of Taggiasca or Leccino olives or other type of black olives
salt to taste

Instructions

Instruction Spinach, beans and sun-dried tomatoes skillet

In a large pan or pot, heat the oil. Add crushed garlic and fresh, dried or flaked chilli pepper to taste. Cook everything for a minute over medium heat, being careful not to burn the garlic.
Rinse the fresh spinach leaves and remove hard stalks if necessary. Add the leaves (without drying them) into the pan, lower the heat and cover with the lid.
Cook over medium heat, stirring occasionally until the spinach softens. Remove the lid, raise the heat and add the previously drained and rinsed borlotti beans and half a teaspoon of salt. Continue cooking on high heat for another 2 – 3 minutes, stirring often.
Add sun-dried tomatoes, previously drained of their oil, and choped into smaller pieces. Also add 1 – 2 tablespoons of Taggiasca or Leccino olives.
Mix, taste and adjust with more salt or spiciness if necessary.
Cook until the liquid from the spinach almost completely evaporates and until the beans begin to break down, creating a cream. Serve immediately.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^