How to Make My 10-minute Creamy White Beans and Greens

• total time: 4 minutes

Ingredients

To serve 2 as a main, you’ll need:

3 tablespoons olive oil

2 cloves garlic, thinly sliced or pressed through a garlic press

1/2 teaspoon chili flakes, optional

2 (14-ounce) cans white beans, drained and rinsed, liquid reserved

4 packed cups baby spinach (about 3.5 ounces)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 to 2 tablespoons fresh lemon juice

Grated Parmesan cheese for serving, optional

Directions

Add the olive oil, garlic, and chili flakes (if using) to a large skillet over medium-low heat. While that’s heating up, transfer about half of one of the cans of beans to a bowl (no need to be precise here) and use a fork to roughly mash; this will help give the finished dish a creamier consistency.

Once the garlic barely starts to turn golden and fragrant, 1 to 2 minutes, add the beans (whole and mashed), spinach, salt, and pepper to the pan and turn the heat up to medium, stirring well to combine. After about 3 minutes, the spinach should be relatively wilted and any water it released should have already reduced out.

Stir well, then add 1 to 2 tablespoons of the reserved bean liquid (aka aquafaba) and lemon juice. You can add as much aquafaba as you desire to make the dish lean more soup/stew; I personally use about 1/4 cup for this amount of beans and spinach.

Taste and season as needed before serving with freshly grated Parmesan cheese. #healthyrecipes #foodtok #dinner