Garlic White Beans With Red Onions & Spinach (pareve)
Contributed by Eileen Goltz

Ingredients 2 tablespoon olive oil 2 tablespoons balsamic vinegar 2 bunches spinach (about 1 pound), washed 2 15-ounce cans white beans (cannellini beans), rinsed and drained salt to taste 2 cloves garlic, minced 1 red onion, peeled, halved and sliced freshly ground black pepper

Instructions

Heat the olive oil in a large skillet over medium heat. Add the red onion, season lightly with salt and pepper and cook for 2 minutes. Add the garlic and continue cooking until the onion softens, about 5 minutes. Turn up the heat and cook until the onion turns light brown on the edges.  Lower the heat to medium, add the white beans and cook until the beans are thoroughly heated.  Add the spinach and balsamic vinegar. Continue cooking until the spinach is just wilted. Adjust the seasonings and serve. Serves 4.

Serving Size

makes 4 servings

Related Recipes

• Baked Potatoes with Diced Peppers and Mushroom Marinara Sauce (Pareve) • Avacado Onion And Hearts of Palm Salad (Pareve) • Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast

About OUKosher Recipes

Please note that we are posting recipes on www.oukosher.org as a public service.

The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .