Spinach and Cannellini Appetizer
Starter
- 1/2 pound fresh spinach
- 1 can cooked cannellini
- 3 cloves garlic, minced
- olive oil
- Grilled zucchini (optional)
- Blanched French green beans (optional)
- Salt, pepper, and hot pepper to taste
- Saute oil and garlic over very gentle heat. Don't let the garlic get brown. After 5 minutes, add the drained cannellini. Add a sprinkle of hot red pepper flakes and black pepper.
- Blanch the spinach in plenty of boiling water. Drain, press with a spoon to get out more water, and then turn into the pan with the beans and garlic and cook for a few minutes.
- If you're adding the zucchini or green beans, stir them in and cook til heated.
- Serve with Italian or French bread, crostini, or bruschetta.
Servings: 4