Wilted Spinach with Lemony White Beans and Asiago

104 We’ve been very slowly reintroducing legumes into our diets after avoiding them for a while.  First it was lentils.  We added those in the wrong way, raw and ground into flour, rather than soaked and cooked, but suffered no gastric discomfort or ill effects.  Then it was garbanzo flour.  This came about when my lentil pappadums were an utter failure and I needed to add the garbanzo flour to stiffen up the dough and keep the rounds from sticking to my board when I was rolling them out.  Tonight it was white beans.  I’d intended to use them last week but it never happened.

My husband has been watching a lot of Gordon Ramsay with me.  We love all of his shows.  On one episode of his new cooking show he made cannellini beans with tarragon on grilled ciabatta.  My husband loves beans in any form and has been asking me to make him a dish similar to Gordon’s when we finally got around to adding back legumes.  I’ve wanted my Lemony White Bean Hummus every time I’ve seen the dried white beans sitting in the pantry.  Both dishes are intended to be eaten with bread and seemed as if they would be a little lackluster without it, but my husband and I are avoiding grains and bread for the time being.  To spruce things up, I came up a with a dish that was similar to each of the ones we were longing for and added in spinach to give it a little more substance.

It made for a harmonious supper.  Hopefully digestion will progress as smoothly.  If not…well I guess our rumbling, squawking bellies will be harmonizing in the still of the night as we try to sleep.  Hopefully there won’t be a trumpet solo from my husband’s side of the bed.

Ingredients:

2 T extra virgin olive oil

1 clove minced garlic

2 c. baby spinach leaves

1 1/2 c. cooked white beans

Salt and Pepper

Lemon juice

Asiago

Method:

Heat the oil in a skillet.  Saute the garlic in the oil until translucent.  Very quickly wilt the spinach in the oil and garlic.

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Add in the beans and smash a portion of them with the back of a spoon.  Stir the ingredients together, seasoning with salt and pepper to taste.

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Plate.  Add a squeeze of lemon juice and shaved asiago to each portion.

Makes 4 side dish servings.

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