New This Month

Sauteed Spinach and White Beans


Serve this flavorful side dish with our Trout Grenobloise.

  • Servings: 4

Photography: MAURA MCEVOY

Source: Martha Stewart Living, April 2000


  • 2 tablespoons olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 1 tablespoon minced garlic (2 cloves)
  • 2 fifteen-and-a-half-ounce cans white beans, drained and rinsed
  • 6 cups (about 8 ounces) spinach, stems trimmed
  • 4 teaspoons white-wine vinegar
  • 2 teaspoons fresh thyme leaves, plus sprigs for garnish
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper


  1. Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes.

  2. Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve.

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