Saturday’s Basket – Garlic Cannellini Beans and Fresh Spinach
Welcome home, South of the James Market! If you are like me, the past few months without the Saturday market have been, well, boring. Trips to the grocery store just don’t share the same excitement as rising early, surrounding yourself with neighbors and perusing delectable treats in the sunshine. My first purchase of the season was a big bag of spinach from Broadfork Farm (based in Chesterfield). The leaves were large and tender with a mild but distinctly earthy flavor. The taste made me feel like I was standing in the rows of greens, plucking the foliage straight from the ground to devour on the spot. Loving spinach like I do, it didn’t take me long to decide how to enjoy it and enjoy it quickly!
Broad Fork Farm Spinach
Garlic Cannellini Beans and Fresh Spinach
Prep time: 5 minutes Cook Time: 5 minutes
Serves 4
Ingredients:
1 tbsp extra virgin olive oil
1 can Cannellini Beans, rinsed and drained
1 clove garlic, minced
1/4 cup grape tomatoes, quartered
2 handfuls fresh spinach, washed and dried
salt & pepper
1 tbsp fresh basil chiffonade
Preparation:
In a sauté pan, heat oil over medium heat. Add the beans to warm, stirring occasionally. Once warmed through, add minced garlic, tomatoes and spinach. Use kitchen tongs to ‘toss’ the mixture together and flavor with salt and pepper. Lower heat and cover with lid for 3-5 minutes (just long enough to let the spinach reduce). Pile on the basil, give a final toss and serve warm…drizzle with another swirl of olive oil and a sprinkle of Parmesan for a little extra kick.
Garlic Cannellini Beans and Spinach
The spinach was so delicious, I am looking forward to sampling some of their other offerings like micro greens, mushrooms and eggs…which, by the way, come from their chickens that munch on produce scraps and range on fresh grass throughout the farm. Broadfork’s gonna be a frequent stop for me. See you next weekend!
Saturday’s Basket is written by a Forest Hill resident and is a weekly review of South of the James Market purchases and the recipes she creates with her market finds. View these and more recipes at Pantry2Plate, a food blog with stories of cooking as best as she knows how.
Now that is a good looking bean and spinach salad!
E.A.T.
Looks REALLY good. We do a similar dish with arugula and shaved parmesan (the recipe was stolen directly from Edo Squid, not as good as theirs, but darn close.)
Wow, thanks for the yummy recipe! I will swap for a non-recipe, when the need to lunge at your food is immediate. Melt 1 TBSP organic butter (or 2 tsp extra virgin olive oil) in a skillet. Scramble 2 large (organic, free-range) eggs in a bowl, and pour into the pan. Stir gently until curds begin to form, then stir in one large or two small handfuls of fresh leaf spinach. Stir and fold until spinach wilts and eggs are setting up well, then stir in some crumbled feta, gorgonzola OR blue cheese, your choice of which and how much (although I recommend starting with a tablespoon or so – a little dab’ll do ya!). All this takes like, maybe 5 to 7 minutes if the heat under pan is just right. Add a little sea salt and freshly cracked black pepper, and you have the Food of the Gods themselves!
Yum, thanks for sharing…Love spinach and eggs!
Yes, Phil! Edo’s is one of my favorites and I love arugula. Now I am getting hungry…
This sounds great! I recently got some Himalayan pink salt and organic peppercorns from Sustainable Sourcing https://secure.sustainablesourcing.com and I’ll have to try them out in this recipe. Thanks for sharing!