Best 8 Sauteed Cannellini With Spinach And Garlic Recipes

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Indulge in the vibrant flavors of sautéed cannellini beans, spinach, and garlic, a delightful vegetarian dish that combines the goodness of hearty beans, tender greens, and aromatic garlic. This simple yet satisfying recipe offers a medley of textures and flavors, making it a perfect addition to your lunch or dinner menu. Accompanying this main entrée are three complementary recipes: a zesty lemon-tahini dressing, a creamy avocado sauce, and a refreshing cucumber-tomato salad. These versatile sauces and salad provide options to customize your meal, adding a tangy, creamy, or refreshing touch to the sautéed cannellini. Get ready to savor a wholesome and flavorful culinary experience with this versatile recipe and its accompanying delights.

Let's cook with our recipes!

SAUTEED CANNELLINI WITH SPINACH AND GARLIC



Sauteed Cannellini With Spinach and Garlic image

Make and share this Sauteed Cannellini With Spinach and Garlic recipe from Food.com.

Provided by SarasotaCook

Categories     Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

30 ounces cannellini beans (2 cans, drained but not rinsed)
1 onion (medium diced fine)
2 tablespoons garlic, minced
7 ounces frozen spinach (1 box Bird Eye or any brand)
2 teaspoons parsley (fresh and chopped fine)
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon olive oil
3 tablespoons white wine (or you can use chicken broth or just water to loosen up the sauce if too thick)
olive oil, to drizzle as a garnish

Steps:

  • Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
  • Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.

GARLIC SAUTEED SPINACH



Garlic Sauteed Spinach image

Dinner couldn't be simpler with Ina Garten's Garlic Sauteed Spinach recipe from Barefoot Contessa on Food Network. It's an easy, go-to side dish for your table.

Provided by Ina Garten

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 1/2 pounds baby spinach leaves
2 tablespoons good olive oil
2 tablespoons chopped garlic (6 cloves)
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
Lemon
Sea or kosher salt, optional

Steps:

  • Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
  • In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted. Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.

WHITE BEANS AND SPINACH



White Beans and Spinach image

This skillet side is a variation of a recipe I received from my Italian mother. I've prepared spinach this way for years-because my children eat it happily! -Lucia Johnson, Massena, New York

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons water
2 garlic cloves, minced
8 cups fresh spinach (about 6 ounces)
3/4 cup canned cannellini beans, rinsed and drained
1/8 teaspoon salt
Dash cayenne pepper
Dash ground nutmeg

Steps:

  • Place water, garlic and spinach in a large skillet. Cook, covered, over medium heat just until tender, 2-3 minutes, stirring occasionally. Stir in remaining ingredients; heat through.

Nutrition Facts : Calories 116 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 561mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

SAUTEED GREENS WITH CANNELLINI BEANS AND GARLIC



Sauteed Greens with Cannellini Beans and Garlic image

A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.

Provided by Molly Stevens

Categories     Garlic     Side     Sauté     Vegetarian     Low Cal     High Fiber     Low Sodium     Dinner     Kale     Spinach     Legume     Spring     Summer     Healthy     Low Cholesterol     Mustard Greens     Potluck     Bon Appétit

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil, divided
3 garlic cloves, thinly sliced
1/4 teaspoon dried crushed red pepper
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 cup (or more) vegetable broth or low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 teaspoon (or more) Sherry wine vinegar

Steps:

  • Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.
  • Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.

SAUTEED CANNELLINI BEANS



Sauteed Cannellini Beans image

Provided by Melissa d'Arabian : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 sweet bell pepper, finely chopped
1/2 medium onion, diced
3 tablespoons olive oil, divided
2 cloves garlic, minced
1/4 cup white wine
1/2 cup chicken or vegetable stock
1 teaspoon herbes de provence
3 cups cooked cannellini beans
1/2 baguette, sliced and toasted, for serving

Steps:

  • In a medium saute pan, cook the bell peppers and onions in 2 tablespoons olive oil until soft, 5 to 7 minutes. Add the garlic and cook until fragrant, another 2 minutes. Deglaze the pan with white wine and allow to boil for 1 to 2 minutes. Add the stock, herbs de provence, and beans and simmer for 20 minutes. Pour into shallow bowls and drizzle with the remaining olive oil. Serve with bread slices.

SAUTEED SPINACH WITH GARLIC



Sauteed Spinach with Garlic image

Sauteed spinach accented with garlic makes an excellent side dish for meaty main dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 tablespoons olive oil
2 cloves garlic, peeled and thinly sliced lengthwise
2 pounds fresh spinach, washed and leaves damp
Olive-oil cooking spray
Salt and freshly ground pepper, to taste

Steps:

  • In a large saute pan, heat the olive oil over medium heat. Add the garlic, and cook until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer garlic to paper towels; reserve. Discard oil.
  • Spray pan with cooking spray, and heat over medium heat. Coarsely chop the spinach and stalks. Working in batches, add the damp spinach to the pan. Cover, and cook until spinach just begins to wilt, 4 to 5 minutes. Transfer the cooked spinach to a metal bowl, and cook the remaining spinach. Season with salt and pepper. Sprinkle the reserved garlic over spinach, and serve warm with a wedge of fresh lemon.

SAUTEED SPINACH



Sauteed Spinach image

My dad has grown spinach for years, and we've developed several recipes for it, but this one beats them all! -Terra Fondriest, St. Joe, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 5

3 garlic cloves, minced
2 tablespoons olive oil
2 tablespoons white wine or chicken broth
2 packages (9 ounces each) fresh spinach
3/4 teaspoon salt

Steps:

  • In a large skillet, saute the garlic in oil for 1 minute. Add wine. Bring to a boil; cook until liquid is reduced by half., Add spinach and salt; cook and stir for 2 minutes or just until spinach is wilted. Serve with a slotted spoon.

Nutrition Facts : Calories 98 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 544mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g protein.

SAUTEED BABY SPINACH WITH GARLIC, MUSHROOMS AND BEANS



Sauteed Baby Spinach With Garlic, Mushrooms and Beans image

This is one of my favorite, feel good meals. It's quick, healthy and delicious. I usually use cannellini beans, but any beans are good - garbanzos, navy beans, black beans. I just think the white beans look nice. All amounts are approximate. This is a very flexible recipe. Add more garlic, less garlic, Just remember that the spinach will shrink down even more than you might expect it too - so I use plenty of spinach. I like this as a vegetarian lunch, but it would be good as a side dish as well.

Provided by Julie F

Categories     Low Cholesterol

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

2 teaspoons olive oil
2 teaspoons chopped garlic
4 ounces sliced mushrooms
8 ounces Baby Spinach
1/2 cup cannellini beans

Steps:

  • Heat oil in large skillet.
  • Add chopped garlic and stir a minute or two. Add sliced mushrooms and stir until garlic begins to turn golden. Add spinach and cannellini. Continue to stir until beans are warm and spinach is wilting. Remove to a plate and season to taste. Serve immediately.

Nutrition Facts : Calories 289.5, Fat 10.6, SaturatedFat 1.5, Sodium 191.7, Carbohydrate 36.3, Fiber 11.9, Sugar 3.2, Protein 19.1

Tips:

  • Use fresh ingredients: Fresh cannellini beans, spinach, and garlic will give your dish the best flavor. Avoid using canned beans, as they can be mushy and bland.
  • Cook the beans properly: Cannellini beans should be cooked until they are tender but still hold their shape. Overcooking will make them mushy.
  • Sauté the vegetables: Sautéing the spinach and garlic in olive oil will help to bring out their flavor and aroma.
  • Add the beans and broth: Once the vegetables are cooked, add the cannellini beans and vegetable broth to the pan. Bring the mixture to a simmer and cook for about 10 minutes, or until the beans are heated through.
  • Season to taste: Season the dish with salt, pepper, and red pepper flakes to taste.
  • Serve immediately: Sautéed cannellini with spinach and garlic is best served immediately, while the beans are still hot and the spinach is still tender.

Conclusion:

Sautéed cannellini with spinach and garlic is a simple but delicious dish that is perfect for a quick and easy weeknight meal. It is also a healthy and nutritious dish that is packed with protein, fiber, and vitamins. So next time you are looking for a healthy and delicious meal, give this recipe a try. You won't be disappointed!

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