Ingredients (serves 2)
- 4 cloves garlic
- 2 large banana shallots
- 400g can butter beans (cannelloni or haricot would also work)
- 120g bag baby spinach (or fresh spinach) – thoroughly washed
- 1 lemon
- Olive Oil
- Salt and black pepper
Instructions
- Peel and finely chop garlic and shallots:
Add a tablespoon of olive oil and a generous pinch of sea salt to a medium saucepan and place over a moderate heat. Sauté the garlic and shallots for at least 5 minutes, until they are properly softened. - Now for the beans:
Drain the excess fluid from the beans and add them to the onions and garlic. Stir until warm through. Now mash half (NOT ALL) the beans with a potato masher. - Next, the lemon:
Peel 4-6 strips of zest from the lemon and chop them finely. Now add to the pan. Next, juice half the lemon and keep the juice to one side. - Add the spinach:
Add the spinach a handful at a time, stirring regularly. Wait until each handful is wilted with the beans before adding the next. - Once all the spinach is wilted stir in the lemon juice and add some black pepper. Mix together thoroughly. Taste, if you like more lemon then juice the other half and add some more, a little at a time, tasting to check.
This is the perfect side dish for white fish or salmon. We had it instead of any other carbs and had additional broccoli.
Enjoy!
