In a large skillet add the oil and bring to a high heat. Next, add in the sliced garlic and sauté until golden, about 1-2 minutes.
Next, add in half the spinach and sauté for 1 minute, while mixing continuously as the spinach reduces in size. Next, add in the remaining spinach and sauté for 1 minute, while mixing continuously as the spinach reduces in size,
Finally add in the diced tomatoes, salt, and black pepper. Bring to a simmer and cook for 5 minutes, mixing occasionally.
To Serve:
Serve the cannellini beans with spinach and tomatoes as a side dish with a main entre, or over pasta for a great vegetarian meal option.
Notes
Invent Your Recipe:For this recipe I am using spinach, cannellini beans, and diced tomatoes as the main ingredients. I really enjoy spinach, so whenever I have the chance, I work it into a dish. For this recipe I decided to make spinach the focal point. This recipe will also work well with escarole, chard, broccoli rabe, kale, green beans, and zucchini. The cooking times will vary for the other vegetables (between 10-20 minutes of total time depending on vegetable), because spinach really does take no time at all to cook. For vegetables like the escarole, chard, broccoli rabe, or kale you may want to pre-boil or steam the greens before sautéing.I used diced tomatoes for this recipe because that is what I had on hand. Plus, I really do enjoy the convenience and flavor of diced tomatoes. If you do have fresh tomatoes or it is summer time and you can get some nice ripe plum tomatoes, I encourage you to use them. If you do not like tomatoes, you can just leave them out. Sautéed spinach with garlic and beans is very good in and of itself. You could also use sun dried tomatoes, mushrooms, or even just some onions, if you wanted to add some other flavors or textures besides tomatoes.