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
  1. 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.
  2. 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.
  3. If you're adding the zucchini or green beans, stir them in and cook til heated.
  4. Serve with Italian or French bread, crostini, or bruschetta.

Servings: 4

Source: inspired by a dish at Euno in the North End