Author Notes
This recipe is very easy and versatile. It is a great side dish or a hearty midweek dinner. Spinach is used in this recipe, however combinations of any leftover greens in the fridge works great. I usually blanch kale, mustard greens, or swiss chard before adding. Leftover chicken or pork frequently finds its way into this dish as well. —bill
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Ingredients
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1
anchovie filet
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2 tablespoons
extra virgin olive oil
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1/3 cup
chopped onion
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3 pieces
cloves minced garlic
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80 ounces
baby spinach
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1/2 teaspoon
grated nutmeg
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3 cups
cannellini beans
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1/3 cup
light cream
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1/2 cup
grated romano cheese
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salt and pepper to taste
Directions
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Add olive oil and anchovie filet to large soup or stew pot over medium heat.
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Add onion when filet appears "melted". Saute until soft, add garlic and cook for about 1 minute.
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Begin adding greens in batches, stirring and adding more as the greens wilt. Salt and pepper to taste, add nutmeg.
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Add beans to greens and stir in well. Mash a few beans with the back of spoon to thicken.
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Add cream and grated cheese, cooking until creamy texture.
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Serve hot as side dish or as a main course.
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