Spinach And White Beans With Garlic Food

GARLIC SPINACH WITH WHITE BEANS

Steps:

• Heat a large skillet. Add oil.
• Sauté garlic 1 minute.
• Add all the spinach
• Lower heat to med and cover.
• Cook just long enough to wilt spinach (about 3 minutes).
• Add beans & stock and heat through.
• Serve.

WHITE BEAN AND SPINACH SOUP

Steps:

• Place white beans into a large container and cover with water; let soak 8 hours to overnight.
• Drain beans, reserving 2 cups soaking water.
• Heat oil in a large pot over medium heat. Add onion and carrots; cook and stir until tender, about 6 minutes. Stir in spinach; cook until wilted, about 2 minutes. Add beans, reserved soaking water, broth, garlic, and bay leaf. Simmer, covered, until beans are tender, about 1 hour.
• Discard bay leaf. Pour half the soup into a blender. Cover and hold lid down with a potholder; puree until smooth. Stir pureed soup back into the pot. Season with parsley, salt, and black pepper.

GARLIC SAUTEED SPINACH

Steps:

• Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
• In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

SAUTEED SPINACH AND WHITE BEANS

Steps:

• Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.
• Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

BALSAMIC CHICKEN WITH WHITE BEANS AND SPINACH

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
• Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.

MASHED WHITE BEANS WITH SPINACH, GARLIC, AND LEMON

Steps:

• Pour 2 tablespoons olive oil into In a medium saute pan over medium-high heat. Add the spinach, garlic, and lemon zest. Saute, stirring occasionally, until spinach is wilted, about 1 minute.
• Add the beans, 1/4 teaspoon kosher salt, and a couple turns of freshly ground black pepper. Mash beans with a fork until the consistency of (very) lumpy mashed potatoes.
• Divide between two bowls (or just pile them into one bowl and keep them all to yourself). Squeeze a lemon half over each serving, drizzle with olive oil, and sprinkle with a little more salt and pepper to taste. Serve at once.

BEANS & SPINACH

Steps:

• In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender. , Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.

SAUTéED GREENS WITH WHITE BEANS AND GARLIC

Steps:

• Heat oil in a large skillet over medium heat.
• Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
• Add greens (in batches, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
• Transfer to a colander as done and drain well. Return skillet to heat.
• Add broth to skillet and deglaze, scraping up any browned bits.
• Add beans and simmer until hot throughout, 2 to 3 minutes.
• Return greens to skillet, toss gently and season with salt and pepper.

RUSTIC BEANS & SPINACH WITH GARLIC YOGURT

Steps:

• Heat the oil in a large pan and fry the onion, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the pepper, bouillon, rosemary, paprika, cherry tomatoes, tomato purée and beans, and cook for 15 mins. Meanwhile, stir the yogurt and crushed garlic together.
• Stir the spinach into the pan and cook until wilted, adding a splash of water if you need to. Add some lemon juice to taste if you like, then serve in bowls topped with a dollop of the yogurt, a pinch of paprika and a good grinding of black pepper.

WHITE BEANS AND SPINACH

Steps:

• Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

WHITE BEANS WITH GARLIC, LEMON & PARMESAN

Steps:

• Spread the beans on a baking sheet. Rinse the beans well, put them in a large pot, cover by 3 to 4 inches of water, add the salt, onion, and rosemary, and bring to a boil. Reduce the heat to a simmer, cover and cook until the beans are very tender but not falling apart, 45 minutes to 1-1/2 hours, longer if necessary. Start checking early because beans cook at different rates; if the water level gets low, add more. When the beans are cooked, let them cool in their liquid for about 15 min. and then drain. Transfer them to a large bowl and keep them warm. (If using canned beans, rinse and drain them well.)
• Meanwhile, in a small saucepan or skillet, combine the olive oil, garlic, and rosemary. Heat gently until the rosemary starts to sizzle lightly, remove the pan from the heat, and leave to steep for about 20 min. Discard the rosemary.
• Take the garlic cloves from the oil (reserve the oil) and put them in a food processor, along with the anchovies, grated cheese, salt, pepper, zest, and lemon juice. Process to a fairly smooth mixture. Taste for seasoning; the dressing should be highly seasoned.
• Toss the dressing with the warm beans, using a rubber spatula to gently fold so the beans get well coated but not smashed. Let the beans sit for a few minutes and then toss a few more times. It may seem like too much liquid at first, but the beans will gradually absorb it all. Fold in the reserved infused oil, the tomatoes, and the parsley. Taste for seasoning and serve.

SPINACH AND WHITE BEANS WITH GARLIC

Steps:

• Saute garlic in olive oil until golden.
• Add spinach and saute until wilted.
• Add remaining ingredients, stir and simmer about 2 minutes.
• Serve immediately as spinach will darken.

CREAMY AND CRISPY WHITE BEANS WITH CHICKEN AND SPINACH

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chicken; cook until beginning to brown, about 4 minutes. Reduce heat to medium; add onion and garlic. Cook until onions are soft and juice from chicken runs clear, about 4 minutes more. Transfer chicken, onion, and garlic to a plate.
• Heat remaining 2 tablespoons olive oil in the skillet over medium-high heat. Add beans and cook until crispy on the outside and creamy on the inside, about 8 minutes. Add cooked chicken, onion, and garlic to the skillet and cook until heated through, about 2 minutes more. Remove from heat.
• Stir spinach and Parmesan cheese into the skillet. Season with salt and pepper.

WHITE BEANS WITH BACON & GARLICKY GREENS

Steps:

• Cook bacon in large skillet on medium heat until almost crisp, stirring frequently. Remove from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
• Add garlic to drippings; cook and stir 1 min. or until garlic is lightly browned. Stir in spinach, beans and bacon; cook 2 min. or just until spinach is wilted and mixture is heated through, stirring occasionally.
• Season generously with pepper.

SPINACH AND WHITE BEANS WITH GARLIC

Steps:

• In a skillet cook the garlic in the oil over moderate heat, stirring, until it is pale golden, add the spinach, and cook it, stirring, until it is wilted. Add the beans, the vinegar, and salt and pepper to taste and simmer the mixture, stirring gently, for 2 minutes.

SPANISH WHITE BEANS WITH SPINACH

Steps:

• Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot over medium heat, stirring occasionally, until onion is browned, 6 to 8 minutes. Add garlic and paprika and cook, stirring, 1 minute.
• Stir in beans, water, spinach, and 1/2 teaspoon salt and cook, covered, stirring occasionally, until spinach is wilted, about 5 minutes. Season with pepper and drizzle with remaining 2 tablespoon oil.