Creamy Garlic Spinach and White Bean Skillet
Ingredients
- 2 tablespoonsolive oil
- 4 clovesgarlic
- 1yellow onion
- 5 cupsfresh spinach
- 1 can (15 oz)canned white beans (drained and rinsed)
- ½ cupheavy cream
- ½ cupvegetable broth
- ½ cupparmesan cheese
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Dice 1 medium yellow onion.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium heat.
- 02
Add the minced garlic and diced onion. Cook for 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- 03
Add the fresh spinach by the handful, stirring until wilted, about 2 minutes. The spinach will reduce significantly.
- 04
Stir in the drained white beans, 1/2 cup heavy cream, and 1/2 cup vegetable broth. Bring to a gentle simmer.
- 05
Let simmer for 3–4 minutes to meld flavors, then stir in 1/2 cup parmesan cheese until melted and creamy.
- 06
Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes if desired. Taste and adjust seasoning as needed.
- 07
Serve warm in bowls, optionally with crusty bread or over pasta or rice.
Spice Tips
For deeper warmth, add 1/4 teaspoon smoked paprika or nutmeg when you add the broth. A squeeze of fresh lemon juice brightens the finish. If you like heat, increase the red pepper flakes to 1/2 teaspoon or stir in a pinch of cayenne.
Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop. To make this vegan, substitute heavy cream with canned coconut milk and skip the parmesan, or use a dairy-free parmesan alternative.