Description
Enjoy the delightful blend of creamy spinach, artichokes, and butter beans in this mouthwatering dish. It’s quick to prepare and perfect for any meal, whether it’s a hearty dinner or a comforting side.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 shallots thinly sliced
- ½ cup canned artichoke hearts drained and roughly chopped
- 2 cloves garlic minced
- 28 ounces (2 cans) butter beans drained and rinsed
- 1 ½ cups vegetable stock
- ½ cup whole cream
- ¼ cup grated parmesan cheese
- 3 cups baby spinach
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley optional topping
Instructions
- Heat the olive oil in a large skillet over medium heat. Once hot, add the shallots and cook for 3 to 5 minutes until translucent.
- Add minced garlic and chopped artichoke hearts, cooking for an additional 2 minutes while stirring frequently.
- Pour in the rinsed butter beans and vegetable stock. Mix well and simmer for 10 minutes to reduce. Stir in the cream and parmesan, simmering for another 5 minutes.
- Mix in the baby spinach, sea salt, and black pepper. Remove from heat when spinach is wilted, then stir in lemon juice.
- Serve hot, topped with fresh parsley if desired.
Notes
For extra flavor, consider adding a pinch of red pepper flakes during cooking.
This dish pairs well with crusty bread, which is great for dipping.
You can substitute fresh spinach with frozen, just ensure it’s thawed and drained.
Nutrition
- Serving Size: 1 serving
- Calories: 337
- Sugar: 2g
- Sodium: 678mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 36mg