Food & Cooking Recipes Salad Recipes Sauteed Spinach and White Beans 3.1 (100) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: MAURA MCEVOY Servings: 4 Serve this flavorful side dish with our Trout Grenobloise. Ingredients 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 ¼ teaspoon freshly ground pepper Directions Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes. 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. Rate it Print