Braised Spinach and Cannellini Beans

Sad to get back from holiday but lovely to get home to a lovely box of fresh vegetables. It is such a great time of year for produce, it really is a pleasure cooking and not the chore that I have to admit, it sometimes does feel.  First up, I knocked up a really quick and easy recipe of Braised Spinach and Cannellini Beans. You can use any mixture of greens you like from mustard greens to kale to Cavalo Nero, but if you are not only using spinach and your greens are tougher, you will have to blanch them first in boiling water for about three minutes. Then drain and when cool, squeeze out the excess water before adding to the garlic oil. I decided, rather decadently, to add a little cream during cooking, as it goes so well with spinach and cannellini beans alike. You could serve this pilled on to a piece of Bruschetta or equally delicious, alongside a grilled lamb chop or a piece of roast fish. Adapt your herbs, depending on what you are serving it with. An anchovy might be nice too!

Braised Spinach and Cannellini Beans 1

Braised Spinach and Cannellini Beans

4 tablespoons extra-virgin olive oil

3 garlic cloves, very thinly sliced

1/4 teaspoon dried crushed red pepper

1 large bunch greens (such as spinach, mustard greens, kale, or Cavalo Nero) thick stems removed, spinach left whole, other greens cut into 1-inch strips and blanched first

1 can cannellini or haricot beans drained

2 teaspoons of very finely chopped rosemary

100mls double cream

Sea salt and freshly ground black pepper

Heat 4 tablespoons oil in large heavy bottomed saucepan, over a medium heat. Add the garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add the spinach by large handfuls and stir just until beginning to wilt before adding more, tossing with tongs to coat with oil. Add a good pinch of salt and any blanched, drained greens you might have. Remove the greens with a slotted spoon and gently squeeze any juices back into the saucepan. Add the beans and the rosemary, the cream and a little salt and pepper. Reduce down until you have a creamy consistency. Add the greens back and stir well. Allow to boil for a minute or two. Adjust seasoning to taste. Serve warm.

Braised Spinach

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