Our local Saturday Farmer's Market is back! My first purchase of the season was a big bag of spinach from Broadfork Farm (based in Chesterfield, VA). The leaves were large and tender with a mild but distinctly earthy flavor. The taste made me feel like I was standing in the rows of greens, plucking the foliage straight from the ground to devour on the spot. Loving spinach like I do, it didn’t take me long to decide how to enjoy it and enjoy it quickly!
Garlic Cannellini Beans and Fresh Spinach
Prep time: 5 minutes Cook Time: 5 minutes
1 tbsp extra virgin olive oil
1 can Cannellini Beans, rinsed and drained
1 clove garlic, minced
1/4 cup grape tomatoes, quartered
2 handfuls fresh spinach, washed and dried
salt & pepper
1 tbsp fresh basil chiffonade
In a sauté pan, heat oil over medium heat. Add the beans to warm, stirring occasionally. Once warmed through, add minced garlic, tomatoes and spinach. Use kitchen tongs to ‘toss’ the mixture together and flavor with salt and pepper. Lower heat and cover with lid for 3-5 minutes (just long enough to let the spinach reduce). Pile on the basil, give a final toss and serve warm…drizzle with another swirl of olive oil and a sprinkle of Parmesan for a little extra kick.