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Sautéed White Beans & Greens

Active Time: 15 minutes
Total Time: 20 minutes • Serves: 6

1 tablespoon Crisco® extra virgin olive oil
5 garlic cloves, chopped
1/4 teaspoon Schnucks ground cayenne pepper
1 package (10.5 ounces) grape tomatoes, cut in half
1 package (9 to 10 ounces) baby spinach (about 8 cups)
2 cans (15 ounces each) cannellini beans, drained and rinsed
3 tablespoons red wine vinegar
3/4 teaspoon salt
3/4 teaspoon ground black pepper

In 5- to 6-quart saucepot, heat oil over medium heat; add garlic and cayenne pepper and cook 30 seconds, stirring constantly. Stir in tomatoes and cook 2 minutes. Add spinach; cover and cook 2 to 3 minutes, turning with tongs frequently until spinach wilts. Fold in beans; cook 2 to 3 minutes or until heated through, stirring gently. Sprinkle with vinegar, salt and pepper.

Each serving: about 206 calories, 3 g total fat (1 g saturated), 0 mg cholesterol, 334 mg sodium, 34 g carbohydrate, 9 g fiber, 2 g sugars, 12 g protein

Cook’s Wisdom
Add 1/2 teaspoon ground cayenne pepper for a spicier dish.
To help reduce the amount of sodium in this dish, use 1-1/2 cups dry great Northern white beans in place of canned beans. Cook dry beans as label directs, a day in advance, if desired.