I first tried this side dish of White Cannellini Beans and Spinach with Rosemary, Garlic and Lemon at a Yorkville French restaurant many years ago. The dish was paired with pan seared sea bass, and I think I enjoyed the side dish more than the sea bass. It had such a wonderful full flavor and eye appeal. The quantity served was not too much, almost just a taste. When I love a dish, I rarely forget the flavors so I can often replicate it in my own kitchen, even after this many years.
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic thinly sliced
- 1/2 lemon juiced and rind grated
- 1 sprig fresh rosemary leaves stripped from stalk and coarsely chopped
- 1/4 cup chicken stock
- 1 14 oz can cannellini beans well rinsed
- 2 handfuls fresh spinach or baby kale leaves cleaned and stems discarded
- kosher salt and freshly ground black pepper to taste
Instructions
- Gather all ingredients before starting recipe.
20 minutes before serving
- Thinly slice 3 cloves garlic, chop 1 sprig of fresh rosemary leaves and drain 1 14 oz can cannellini beans
- Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a medium skillet over medium heat until the pan is warm, not hot. To test, add one slice of garlic, if the oil sizzles, the pan is too hot. Remove the pan until it cools slightly, then add the 3 cloves garlic, sliced and 1 sprig fresh rosemary, leaves only and gently sauté until the garlic cloves begin to soften but not brown.
- Add 1/2 lemon juiced and rind grated and 1 14 oz can cannellini beans, drained. Cook for about 5 minutes, stirring periodically. Add 1/4 cup chicken stock and stir to combine.
- Rinse 2 handfuls fresh spinach or baby kale leaves and add to bean mixture, cover with a lid and cook for 2-3 minutes, or until the spinach has reduced by a half. Season with kosher salt and freshly ground black pepper to taste.
