Saute 2 cloves garlic, 2 bags baby spinach in 1T extra virgin olive oil. Rinse and drain 1 can cannellini beans. Process beans and spinach in food processor with 1 T lemon juice, 1 T extra virgin olive oil, 1 T balsamic vinegar, salt and pepper to taste.
I would like to make this on the weekend but the only thing I can think of serving it with is pita chips. Any veggie suggestions?
take care
Sophie
Red, green and yellow peppers strips, carrot sticks, celery, zucchini and cucumber spears, jicama, raw green beans, and as a filling for hard boiled eggs are some of the ideas I can come up with.
Sophie, I made it with Swiss chard (leaves only) which is stringier than spinach and it smoothed out well in the processor. I bet it could be made with frozen spinach as well. It's a keeper!
If served for four,
each serving = 171 cal., 4 g. fat, 23 carbs, 10 fibre and 12 protein.
Thanks Schmoodle! The one chance I had to peak in here while at Mom's I saw this recipe. Passed it on to here right away - it's the perfect pre-dinner snack for my Dad Of course I'm trying it too!
This is what I did!
I sauteed about 1/2 cup of Frozen onions with a Bag of Frozen Spinach and 2 Heaping Tbsp of Minced Garlic
Next time I will use a food processor I used a blender
2 cans Cannellinis 2 ish tbsp lemon juice
1 more Heaping tsp of Minced Garlic and 1 cup Parmesan cheese salt and pepper
soo good!!!