Spinach and White Bean Skillet with Crispy Garlic
Ingredients
- 3 tablespoonolive oil
- 5 clovesgarlic
- ¼ teaspoonred pepper flakes
- 6 cupfresh spinach
- 1 can (15 oz)cannellini beans (drained and rinsed)
- 1lemon
- ½ teaspoon eachsalt and black pepper
Prep
- 01
Mince 5 garlic cloves.
- 02
Drain and rinse 1 can (15 oz) cannellini beans.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, stirring constantly for 1 minute until fragrant (watch closely so garlic doesn't brown).
- 02
Add the fresh spinach in batches, stirring for 2–3 minutes until wilted and any excess moisture cooks off.
- 03
Stir in the drained cannellini beans and cook for 2 minutes until heated through.
- 04
Squeeze the lemon juice over the skillet, then taste and season with salt and black pepper. Adjust lemon or salt to taste.
- 05
Serve warm, drizzled with a little extra olive oil if desired.
Spice Tips
For a deeper flavor, add a generous pinch of cumin or smoked paprika with the garlic. If you want warmth, increase the red pepper flakes to 1/2 teaspoon or add a dash of hot sauce at the end. A small handful of fresh basil or parsley stirred in just before serving adds brightness.
This dish is naturally quick and pairs well with crusty bread or over pasta. Leftovers keep in the fridge for 3 days and reheat gently on the stovetop.