This simple, classic dish makes a good side dish for a main meal or a Vegetarian main meal when served with a side of pasta lightly-dressed in garlic and olive oil.

Kathy Whyte/WNBF News

Beans-n-Greens (prep. time 15 minutes, Serves 4 as a side or 2 as a main Vegetarian meal)

1 Tb. Extra Virgin Olive oil

1 Tb. butter

1/2 yellow onion, thinly sliced

4 cloves garlic, diced

1 large bag cleaned and rinsed baby spinach

1 can Cannellini beans, drained

1 tsp. red pepper flakes

1 tsp. salt

1/2 tsp. cracked black pepper

1/4 C. (or more) grated Parmesan cheese

(optional side: cooked and dressed pasta or toss 2 C. cooked bow-tie pasta into the finished dish)

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(If you are going to have pasta with this, start boiling the water and cooking the pasta before you begin the vegetables.)

Heat large saute pan over medium high heat. Melt butter into olive oil for more flavor and a lower smoke-point.  Saute onions about 2 minutes until they start to soften and added in diced garlic and red pepper flakes (optional).  Only cook the garlic for about 30 seconds before piling in the spinach and stirring to coat. Once the spinach is wilted (about 2 minutes) stir in the beans and another tablespoon of butter. Top with grated Parmesan cheese.

Beans-N-Greens

 

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