🫘 Spinach & White Beans
This Spinach & White Beans skillet is ready in 15 minutes. Cannellini beans and wilted spinach cook in extra-virgin olive oil with garlic, lemon, and chili flakes. It is a simple Mediterranean bowl you can eat on its own or next to fish or chicken.
I love how little there is to chop. The beans warm in the pan juices, and that extra squeeze of lemon is not optional. 🌿
Jump to Recipe ↓ 🫘
Why You’ll Love This Skillet 🌿
- 🫘 Ready in 15 minutes
- 🥬 A whole pan of spinach
- 🧄 Plenty of garlic
- 🌶️ Chili flakes on top
- 🍋 Lemon in the pan juices
- 🫒 Extra-virgin olive oil as the sauce
- 🍽️ Anti-inflammatory Mediterranean staple
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
This is the Mediterranean pattern at its simplest: extra-virgin olive oil, white beans, leafy greens, garlic, and lemon. The beans bring fiber and protein. The spinach wilts into the oil. Chili flakes add heat without a heavy sauce.
Do not boil the beans. Warm them gently so they stay whole, like the photo. Add the spinach in handfuls so it fits the pan.
Frequently Asked Questions ❓
Which white beans should I use? 🫘
Cannellini match the photo. Great Northern or butter beans also work. Rinse canned beans well.
Can I use frozen spinach? ❄️
Yes. Thaw it and squeeze it dry first or the pan will get watery.
How do I make it a full meal? 🍗
Add a fried egg, flaked tuna, or leftover roasted chicken. Crusty bread to catch the oil is enough for a light lunch.
Is the chili required? 🌶️
No, but the red flakes are part of the look. Start with a pinch if you are sensitive to heat.
🫘 Spinach & White Beans
Ingredients 🛒
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- ¼ teaspoon chili flakes, plus more to finish
- 1 can (15 oz) cannellini beans, drained and rinsed
- 6 cups baby spinach
- ⅓ cup low-sodium vegetable or chicken broth
- 1 tablespoon fresh lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
Instructions 👩🍳
- Heat the olive oil in a wide skillet over medium heat. Add the garlic and chili flakes. Cook 30–60 seconds until fragrant, not brown.
- Add the beans, salt, pepper, and oregano. Stir gently so the beans stay whole.
- Pour in the broth. Add the spinach in handfuls and toss until wilted, 2–3 minutes.
- Stir in the lemon juice. Taste and add more salt or chili if needed.
- Spoon into a bowl and finish with another thread of olive oil and chili flakes. Serve warm.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 160 |
| Protein | 7g |
| Net carbohydrates | 14g |
| Total carbohydrates | 18g |
| Fiber | 4g |
| Total fat | 7g |
| Sodium | 310mg |
Estimates based on cannellini beans, spinach, and extra-virgin olive oil. Exact numbers vary with bean brand.
Notes & Tips 💡
- Slice the garlic instead of mincing it so it stays sweet in the oil.
- Extra-virgin olive oil is the sauce. Use one you like the taste of.
- If the pan looks dry, add a splash more broth instead of more salt.
- A little Parmesan at the table is a good Mediterranean extra.
- This is best eaten warm, the same hour it is cooked.
This Spinach & White Beans skillet is garlicky, lemony, and done in 15 minutes. A simple bowl built on olive oil, beans, and greens. 🫘🌿
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
