This vegan dish of Spinach and White Beans is easy enough for a weeknight meal and delicious enough for a holiday! This post contains affiliate links. If you click on a link and make a purchase, I receive a portion of the sale. All opinions are my own.
Today I’m updating another old favorite that we eat frequently, but is still fancy enough to find a spot on your Thanksgiving table. It’s spinach and white beans!
I try to eat a lot of spinach because it’s high in iron. As a general non-meat eater, I’ve found it’s really important to keep an eye on my iron intake. Aside from cooking as much as possible in my cast iron skillet (umm, hi chickpeas!), spinach it is!
This recipe for spinach and white beans is one of my go-to veggie side dishes. Its equally as easy as roasted broccoli and surprisingly delicious.
I make this most often to accompany a very plain pasta dish (such as mac and cheese or spaghetti aglio olio) that doesn’t give us any protein or veggies. This side dish does both!
Packed with nutrition, the spinach and beans get loads of flavor from the garlic and hint of nutmeg. The dish comes together in less time than it takes to make a box of mac and cheese, so its perfect for those busy nights.
If you have a big family, I would double or triple this recipe. My husband and I could almost eat this whole batch in one sitting (but we’re kind of pigs).
Spinach and white beans can be customized! Here are a few ideas to get you started:
- Sprinkle with crushed red pepper flakes for a little spice
- Try using other cooked leafy greens such as bok choy or mustard greens
- This recipe for spinach and white beans is already vegan and gluten-free, so no need for substitutions there!
- Use as a filling for spinach and white bean grilled cheese with lots of creamy fontina
- Add an extra drizzle of olive oil and toss with leftover spaghetti noodles
Even if you think you don’t like spinach, give this a try. I think you’re going to be really surprised!
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Spinach and White Beans
Ingredients
- 2 tablespoons extra virgin olive oil
- 3-4 garlic cloves,, chopped
- 10 ounces boxed frozen chopped spinach
- 14 ounces canned white beans, (like cannellini or great northern), rinsed and drained
- Ground nutmeg
- Salt and freshly ground black pepper
Instructions
- Defrost the spinach in the microwave according to package directions. Place in a kitchen towel and wring it of excess moisture.
- Heat the olive oil in a small skillet over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the beans then the spinach, breaking it up as you add it to the pan. Season with nutmeg, salt and pepper. Serve hot.
Kelsie | the itsy-bitsy kitchen says
Spinach is one of my favorite veggies. I need to make this soon!
Carmel says
Italians have been making this for a meatless meal. All you need is crusty bread. In fact, it’s on the stove right now.
Jocelyn (Grandbaby Cakes) says
Looks tasty!!
Megan @ Megunprocessed says
This is my kind of side dish. YUM!
Angela Muir says
gorgeous photos! I love your site 🙂
Lindsay Moe says
Aww, thank you Angela!
Carolyn Ingram says
This looks amazing!
Lindsay Moe says
Thank you!
Agness of Run Agness Run says
Such an awesome combo of ingredients which I would have never thought of combining, Lindsay. Can’t wait to give it a try!
Lindsay Moe says
Thanks Agness!
Connie says
I made this recipe. I stuck to the recipe as it was written. There was not a measurement for the nutmeg. I think I put in a bit too much. What is the amount that you add?
Lindsay Moe says
I usually do two pinches, just grab it out of the jar with two fingers and sprinkle away! It probably comes out to about 1/4 teaspoon. Sorry for any confusion!
Kerrie says
Can you use fresh spinach for this recipe?
Lindsay Moe says
You could, but it would require quite a bit of fresh spinach. I’m thinking you would need 8-10 cups, which you can wilt down in a skillet with a sprinkling of water over medium heat, then let cool, squeeze out excess water, and chop before proceeding with the recipe as written.
Geno says
Many Italians make this dish with endive, which doesn’t cook down nearly as much as spinach. If you want to cook fresh greens without needing like a gallon of spinach, lol, you can substitute just about anything that’s a bit heartier
Krystal says
This was so good! I probably used half the amount of spinach because I just used what was left of a bag in the freezer. Served with roasted carrots, garlic, and sweet potatoes.
Lindsay Moe says
I’m so glad you enjoyed it. Sounds like a delicious meal!