This creamy, flavor-packed skillet is love at first bite! Velvety white beans simmer in a garlicky sun-dried tomato sauce, folded with wilted spinach and finished with a melt of grated Parmesan for irresistible richness. It’s a one-pan wonder that’s hearty, wholesome, and irresistibly delicious ... The kind of dish that just might inspire a proposal.
Satisfying on its own, it also pairs nicely with pork tenderloin or a delicate white fish for a more elevated meal.
INGREDIENTS
- 2 tbsp extra-virgin olive oil
- 3 tbsp butter
- ½ cup finely chopped green onions
- ½ cup drained, oil-packed sun-dried tomatoes, chopped
- 2 (5 oz) packages baby spinach
- ¼ cup chopped fresh basil
- 4 cloves garlic, minced
- 2 (15 oz) cans no-salt-added cannellini beans, rinsed; navy beans can be used as a substitute.
- ½ cup unsalted chicken broth
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- ½ cup dry white wine
- 1 tsp chili flakes
- 2 tsp oregano
- Salt and Pepper
INSTRUCTIONS:
1). Heat olive oil in a large skillet over medium heat.
2). Add onions and sun-dried tomatoes; cook, stirring often, until the onions are softened (5-10 min).
3). Add garlic, salt, chili flakes, and oregano; stir until fragrant (2-5 min).
4). Add wine and increase heat to medium-high; cook, stirring often until the wine is almost fully reduced (5-7 min).
5). Add spinach; cook, stirring until wilted (3-5 min).
6). Add beans and broth; cook, stirring gently until heated through (5-7 min).
7). Remote the skillet from heat.
8). Stir in the cream and Parmesan cheese.
9). Serve with sprinkles of Parmesan and basil.
SERVES 6
