Sauteed Spinach And Butter Beans

• 1 tablespoon butter
• 1/2 cup celery, thinly sliced
• 1/3 cup sun-dried tomato, coarsely chopped
• 16 ounces butter beans, drained
• 1 tablespoon fresh thyme leaves or 1 tablespoon dried thyme
• 1/2 1/2 cup vegetable broth or 1/2 cup water, divided
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 9 ounces prewashed spinach
• salt (optional)
• 1/4 teaspoon cayenne pepper
• splash vinegar (optional)
• Optional garnishes
• bacon bits (optional)
• red pepper flakes (optional)

1. In saucepan, heat butter, saute celery and sun dried tomatoes. About 1 minute. Add beans, thyme and 1/4 cup broth or water. Cover pan; heat through over low heat.
2. Meanwhile, heat oil in skillet over medium-high heat. Add onion; cook until golden. Continue cooking until onion becomes crisp. Remove onion and set aside. Add spinach and remaining 1/4 cup broth to skillet; sprinkle with salt and cayenne pepper. Cover and cook until leaves wilt, about 1 to 3 minutes. Season with splash of vinegar, if desired.
3. To serve, mound spinach on plate; top with bean mixture. Add onion rings and garnishes of choice.

butter, celery, tomato, butter beans, thyme, vegetable broth, olive oil, onion, prewashed spinach, salt, cayenne pepper, vinegar, bacon bits, red pepper

Taken from www.food.com/recipe/sauteed-spinach-and-butter-beans-256917 (may not work)