I first tried this side dish 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.


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  • Course Sides
  • Cuisine Italian
  • Keyword 15 Minute Meal, All-Seasons, Casual Dinner Party, Delicious, Fast, For Foodies
Servings Prep Time Cook Time
4 people 15 minutes 10 minutes
Passive Time Total Time
25 minutes
Servings Prep Time Cook Time
4 people 15 minutes 10 minutes
Passive Time Total Time
25 minutes
Degree of Difficulty
  • 1 tbspn olive oil
  • 3 cloves garlic thinly sliced
  • 1 sprig fresh rosemary leaves stripped from stalk and coarsely chopped
  • 1 can cannellini beans well rinsed
  • 1 bunch fresh spinach or baby kaleleaves cleaned and stems discarded
  • 1/2 lemon juice and grated rind
  • kosher salt and freshly ground black pepper to taste
Servings: people
  1. Gather all ingredients before starting recipe.
20 minutes before serving
  1. Thinly slice peeled garlic cloves, chop rosemary and drain and rinse the cannellini beans.
  2. Grate the rind of half of a lemon.
  3. Heat olive in a frying pan 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 garlic and the rosemary and gently sauté until the garlic cloves begin to soften but not brown.
  4. Rinse fresh spinach or baby kale, remove stems and add to the garlic, cover with a lid and cook for 2-3 minutes, or until the spinach has reduced. Add the lemon zest and the lemon juice. Season with kosher salt and freshly ground black pepper.
  1. If you are not serving immediately, set the mixture aside.
  2. Strain and rinse beans and add the beans to the garlic. Gently toss to combine.

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