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Creamy Cannellini spinach and white beans skillet garnished with garlic, red pepper flakes, and extra virgin olive oil in a white bowl.

Spinach and White Beans

A 15-minute Mediterranean spinach and white beans skillet tossed in extra virgin olive oil, garlic, lemon, and red pepper flakes. Silky, nourishing, naturally vegan, and gluten-free!
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 3
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cans 15 oz each white beans (Cannellini, Navy, or Great Northern), drained and rinsed
  • 2 cups fresh baby spinach tightly packed
  • 4 –5 cloves fresh garlic thinly sliced
  • 2 tbsp extra virgin olive oil plus extra for finishing
  • 1 tbsp fresh lemon juice plus ½ tsp lemon zest
  • ½ tsp red crushed pepper flakes
  • 1 tbsp fresh parsley finely chopped
  • ½ tsp sea salt or to taste
  • ¼ tsp freshly ground black pepper

Method
 

Sauté the Garlic:
  1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic and crushed red pepper flakes. Sauté for 30 to 45 seconds until the garlic becomes light golden and aromatic.
Incorporate the Beans:
  1. Add the rinsed and drained white beans into the skillet. Stir gently to coat the beans evenly in the garlicky oil and sauté for 2 to 3 minutes until heated through.
Mash for Creaminess:
  1. Use the back of a wooden spoon or fork to mash a small handful of beans (about 3–4 tablespoons) against the side of the skillet. Stir the mashed beans into the pan liquid to form a creamy, self-thickening sauce.
Wilt the Spinach:
  1. Add the packed baby spinach into the skillet. Fold continuously for 1 to 2 minutes until the leaves just wilt. Remove the skillet from heat immediately.
Season and Finish:
  1. Stir in the fresh lemon juice, lemon zest, chopped parsley, salt, and black pepper. Transfer to shallow serving bowls, top with a light drizzle of raw olive oil and extra red pepper flakes, and serve hot.

Notes

  • Avoid Bitter Garlic: Watch your pan heat closely during Step 1. Garlic cooks quickly in hot olive oil; if it turns dark brown, it will taste bitter.
  • Bread Pairing: Serve with warm sourdough bread rubbed with a fresh garlic clove for dipping into the olive oil juices.