This 10-Minute Meal Warms Me up on Cold Nights

Ingredienser

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

Instruktioner

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.

Anteckningar

Easy Variations

If you want to switch this recipe up, here are some of my favorite ways to do it:

Use chopped Tuscan kale or Swiss chard instead, just note that it will take longer to wilt these greens down.

Spice it up by adding some whole coriander seeds, a little minced ginger, or a pinch of ground turmeric or cumin.

Top with a dash or two of hot sauce and a fried, poached, or boiled egg.

Add sliced shallots, onion, or scallions to the mix.

Toss in halved cherry tomatoes or half a can of crushed tomatoes.