Lemony Creamed Spinach & White Beans

I try to have some greens with at least lunch and dinner each day, and I’m always looking for easy and flavorful ways to make veggies more fun. This creamed lemony spinach is a new go-to!

It’s creamy, fresh, zesty from the lemon, delicious mixed with the starchy white beans (which also add a little more protein). It’a also so easy to make. You can make it with coconut milk if you need it to be dairy-free or vegan!

Recipe makes 4 servings

Ingredients

• 1 tbsp olive oil

• 1 large shallot, thinly sliced

• 3 cloves garlic, minced

• ¼ tsp black pepper

• ¼ tsp salt

• 10oz frozen spinach, at least somewhat thawed and broken into blocks

• ⅔ cup whole milk (or full-fat coconut milk)

• ½ lemon, juiced

• 1 tbsp arrowroot powder

• 14oz can white beans

• Zest of 1 lemon

Directions

1. Heat olive oil in a large skillet over medium-high heat. Add shallots and sauté until soft, 2-3 minutes. Add minced garlic and sauté until fragrant, about 30 seconds.

2. Add the spinach, salt, and pepper. Cook until completely thawed and hot.

3. In a small bowl, mix together the coconut milk, lemon juice, and arrowroot powder. Add to the spinach and onions in the skillet. Mix as it thickens for about 1-2 minutes.

4. Mix in the white beans and cook until hot. Remove from heat and top with lemon zest before serving.