I first tasted this side dish of white cannellini beans and spinach with rosemary, garlic, and lemon at a French restaurant in Yorkville many years ago. It was served alongside a beautifully pan‑seared sea bass, but to be honest, I think I enjoyed the side dish even more than the sea bass. The flavors were full and vibrant, and the presentation was simple yet striking. They served only a small portion, just enough to leave a lasting impression. When I fall in love with a dish, I never forget its flavors, which makes it easy to recreate in my own kitchen, even after all these 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.
Simple and delicious. The lemon zest amps up the flavour.
Hi Kimchi,
Thank you! This is one of my favorites too, happy you liked it.