Spinach & Artichoke White Bean Skillet

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 45 minutes

Składniki

3 tbsp. extra-virgin olive oil

1 tbsp. unsalted butter

1 large shallot, thinly sliced

5 large garlic cloves, thinly sliced

1 tsp. drained capers (optional)

1/4 tsp. crushed red pepper flakes

1 (14-oz.) can quartered artichoke hearts (preferably Cento), drained, chopped

1 tsp. (or more) kosher salt

1/2 tsp. (or more) freshly ground black pepper

4 c. packed spinach

2 (15.5-oz.) cans cannellini beans, drained, rinsed

1 c. heavy cream

Large pinch of ground nutmeg

1/2 c. shredded Parmesan

1/2 tsp. finely grated lemon zest

1 tsp. fresh lemon juice

Crusty bread slices, toasted, for serving

Wskazówki

In a large cast-iron skillet over medium heat, heat oil and butter until butter melts. Cook shallot, garlic, capers (if using), and red pepper flakes, stirring frequently, until shallots are fragrant and just golden, 5 to 7 minutes.

Stir in artichokes; season with salt and black pepper. Cook, stirring occasionally, until heated through, about 3 minutes. Add spinach and cook, stirring, until just starting to wilt, about 1 minute.

Stir in beans, cream, and nutmeg. Reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until flavors have melded and sauce is slightly reduced and glossy (sauce will continue to thicken as it cools), 10 to 12 minutes.

Remove skillet from heat. Stir in cheese, lemon zest, and lemon juice until cheese is melted; season with salt and black pepper, if needed. Serve with toasted bread alongside.

Wartości Odżywcze

• Kalorie: 761
• Tłuszcz Całkowity: 41 g
• Tłuszcz Nasycony: 20 g
• Tłuszcz Trans: 1 g
• Cholesterol: 88 mg
• Sód: 1191 mg
• Węglowodany Całkowite: 55 g
• Błonnik Pokarmowy: 18 g
• Cukry Całkowite: 6 g
• Białko: 31 g