Protein-packed beans with spinach, lemon, and garlic in a flavorful skillet dish, perfect for busy weeknights.
# Components:
→ Vegetables & Beans
01 - 2 tablespoons olive oil
02 - 1 medium yellow onion, finely chopped
03 - 4 garlic cloves, minced
04 - 2 cans (15 ounces each) cannellini beans, drained and rinsed
05 - 5 ounces fresh baby spinach
06 - Zest and juice of 1 large lemon
→ Seasonings
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - Salt and black pepper to taste
→ Finishing
10 - 2 tablespoons chopped fresh parsley
11 - Lemon wedges for serving
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the drained white beans to the skillet. Season with dried oregano, red pepper flakes if using, salt, and black pepper. Cook for 2 to 3 minutes, stirring gently to coat the beans in the aromatics.
04 - Add the spinach and lemon zest to the skillet. Stir until the spinach wilts, approximately 2 to 3 minutes.
05 - Pour in the lemon juice and toss everything together. Cook for another minute to heat through.
06 - Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges.
