Beans, Greens and Cream
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 26
- Saturated Fat
- 16
- Carbohydrates
- 42
- Dietary Fiber
- 10
- Sugar
- 3
- Protein
- 24
- Cholesterol
- 81
- Sodium
- 870
- Total: 30 min
- Active: 30 min
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 large shallot, minced
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
One 10-ounce container baby spinach
8 ounces dill Havarti, shredded (about 2 cups)
1/2 cup heavy cream
Two 15.5-ounce cans navy beans, drained and rinsed
Finely grated zest of 1 lemon
Toasted crusty bread, for serving
Directions
- Melt the butter in a large skillet over medium heat. Add the shallot, a good pinch of salt and several grinds of pepper and cook, stirring occasionally, until tender and translucent, about 4 minutes. Add the garlic and continue to cook until tender and fragrant, about 1 minute more.
- Add a couple handfuls of spinach and cook, stirring frequently, until wilted, 1 to 2 minutes. Repeat, adding a couple handfuls of spinach at a time, until all the spinach has been added and is wilted and tender. Stir in the Havarti, cream, 1 teaspoon salt and several grinds of pepper. Bring to a simmer, then continue to cook until the cheese is melted and the sauce is smooth, about 2 minutes.
- Stir in the beans and lemon zest until well combined, then simmer until the beans have warmed through, 1 to 2 minutes more. Taste and adjust the seasoning with salt and pepper. Serve immediately with toasted crusty bread for dipping.