I’ve never been a huge fan of greens – I detest most salads, and it usually takes a lot of cooking down greens to get me to eat them. This dish seems like a great compromise between a salad and a cooked dish to me. It barely takes 10 minutes to prepare and the crunch from the outside of the beans that get just a little crispy is great for the texture of this dish. I personally used baby spinach and arugula, but feel free to use any kind of greens, though I do like the slightly peppery, tangy flavor that arugula gives to this dish. It’s great to have on its own, or with bread, or even with poached eggs.
Recipe adapted from The Kitchn. Gives 2 main servings or around 4-6 side dish servings
- 6 oz baby spinach
- 6 oz arugula
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 15-oz can cannelloni beans, drained and rinsed
- Juice from 1/2 lemon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon turmeric
- 1-2 teaspoons salt
- Good quality extra-virgin olive oil
- Heat one teaspoon of oil in a large skillet over medium-high heat. Cook the onions until they are very soft, for around 3-4 minutes. Stir in the garlic and the baby spinach and arugula, about 5 minutes. Transfer the onion mixture to a bowl.
- Warm another 1-2 teaspoons of oil, enough to coat the entire bottom of the pan. Add the beans and spread them into a single layer. Cook for 2 minutes without stirring. Stir and spread them out again. Adjust the heat as needed to prevent burning the beans.
- Stir the onion-garlic- leaves mixture, cumin powder, paprika, turmeric and salt into the beans. Stir until the greens are completely wilted and taste tender, 3-5 minutes. Add the lemon juice. Stir and taste. Add more lemon juice, salt, or other seasonings to taste.