White Beans With Tomatoes And Spinach
- 1 10-ounce bag fresh spinach leaves
- 3 tablespoons olive oil, divided
- 1 cup sliced shallots (about 4 large)
- 24 grape tomatoes or cherry tomatoes
- 2 teaspoons minced fresh rosemary
- 1 cup low-salt chicken broth
- 3 15-ounce cans cannellini (white kidney beans), drained
- Heat large deep nonstick skillet over high heat. Add spinach to dry skillet; toss until just wilted, about 3 minutes. Transfer to strainer set over bowl.
- Heat 2 tablespoons oil in same skillet over medium-high heat. Add shallots; saute 5 minutes. Reduce heat to medium; add tomatoes and rosemary and saute 1 minute. Add broth; cover and cook until tomatoes soften, stirring occasionally, about 4 minutes. Remove from heat. Crush tomatoes with potato masher. Stir in beans and 1 tablespoon oil. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until juices thicken, about 15 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat.)
- Stir spinach into beans. Season with salt and pepper.
fresh spinach leaves, olive oil, shallots, grape tomatoes, fresh rosemary, lowsalt, cannellini
Taken from www.epicurious.com/recipes/food/views/white-beans-with-tomatoes-and-spinach-231743 (may not work)