10-Minute Sautéed Garlic Spinach and White Beans
Garlic Spinach and White Beans is a hearty, flavorful side that pairs beautifully with everything from rotisserie chicken to seared salmon. Sautéed spinach and canned white beans are tossed with garlic, fresh lemon juice, chopped herbs, and briny capers for a vibrant, satisfying side dish. Naturally gluten-free and vegan.
Servings: 4 servings
Calories: 197kcal
Equipment
Wooden spoon or silicone spatula
Ingredients
- 2 Tbsp extra virgin olive oil
- 3 cloves garlic, peeled and thinly sliced
- 1 (15 oz) can small white beans, rinsed and drained, such as navy beans or great northern beans
- 3 cups fresh spinach
- 1 Tbsp fresh lemon juice, about ½ large lemon
- ¼ tsp Kosher salt
- Pinch of black pepper
- 1 Tbsp chives, thinly sliced
- 1 Tbsp fresh parsley, finely chopped
- 1 Tbsp capers, drained
- Flaky sea salt
- High-quality extra virgin olive oil
Instructions
- Cook the garlic. Heat a skillet with 2 Tbsp olive oil over medium heat. When hot, add 3 cloves sliced garlic and sauté until fragrant and light golden brown, about 30 seconds.
- Stir in beans and spinach. Add 1 can drained beans and sauté about 1-2 minutes, stirring occasionally, then add 3 cups fresh spinach.
- Finish, then serve. Pour in 1 Tbsp lemon juice, then season with ¼ tsp Kosher salt and a pinch of black pepper. Cook until spinach is just wilted, about 1-2 minutes more. Remove from the heat and stir in1 Tbsp chives, 1 Tbsp parsley, and 1 Tbsp drained capers. Serve immediately or set aside and eat later at room temperature. Just before serving, sprinkle with a generous pinch of flaky sea salt and a drizzle of high quality extra virgin olive oil.
Notes
- Canned beans: I recommend using white beans like navy, great northern, or cannellini. Some canned beans may be starchier and break down slightly when cooked—it won’t affect the flavor, just the look.
- Avoid using garbanzo, kidney, black, or other dark beans, as their texture and flavor aren’t a good match here.
- You can swap spinach for Swiss chard—just remove the stems, chop them finely, and sauté for 3–4 minutes before adding the garlic, beans, and chard leaves.
- Leftovers will keep in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 197kcal | Carbohydrates: 25g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 225mg | Potassium: 645mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2230IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 4mg
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