Sauteed white beans and spinach are a classic Italian side dish, but this version with garlicky and lemony cannellini beans, crunchy savoy spinach, fried breadcrumbs and pieces of sweet black garlic is a great vegan main in its own right. While you could also use ordinary spinach, savoy spinach has more crunch and texture and doesn’t wilt as quickly either, which makes it ideal for stir-frying.
Ingredients (for 2 as a main):
300 g wild spinach, stalks included
2 cans of cannellini beans
2 cloves of garlic, crushed
zest of 1 unwaxed lemon
6 cloves of black garlic
for the pangrattato:
1 slice of toasted or old bread
- Start with the pangrattato, use a pestle and mortar or food processor to turn your bread into crumbs. Fry with olive oil and salt and set aside.
- Cut off the base where the stalks of the spinach are attached to each other, then thoroughly wash the spinach and pat it dry with a clean towel or dry it using a salad spinner.
- Cut the leaves and stalks into strips.
- Drain the beans in a sieve and rinse them in cold water.
- Heat some olive oil in a pan and add the crushed white garlic.
- After a minute add the beans and fry for a couple of minutes before adding the spinach.
- When the leaves start to wilt, add black pepper, a bit of sea salt and the lemon zest.
- Divide onto two plates and top off with the pangrattato and little pieces of black garlic.
- To incorporate the black garlic a little better into the dish, you could also boil the cloves in a little bit of water until they turn soft and then puree them and drizzle the sauce over the beans like a dressing.