why make this recipe
Spinach & Artichoke White Bean Skillet is a comforting and hearty dish that brings together creamy textures and vibrant flavors. It’s a great way to enjoy nutritious ingredients like spinach and artichokes, while the white beans add protein and fiber. This recipe is perfect for a quick weeknight dinner or a cozy gathering with friends. Plus, it’s simple to make in just one skillet, which makes clean-up a breeze.
how to make Spinach & Artichoke White Bean Skillet
Ingredients:
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter
- 1 large shallot, thinly sliced
- 5 large garlic cloves, thinly sliced
- 1 tsp. drained capers (optional)
- 1/4 tsp. crushed red pepper flakes
- 1 (14-oz.) can quartered artichoke hearts, drained and chopped
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 4 cups packed spinach
- 2 (15.5-oz.) cans cannellini beans, drained and rinsed
- 1 cup heavy cream
- Large pinch of ground nutmeg
- 1/2 cup shredded Parmesan
- 1/2 tsp. finely grated lemon zest
- 1 tsp. fresh lemon juice
- Crusty bread slices, toasted, for serving
Directions:
Step 1: In a large cast-iron skillet over medium heat, heat oil and butter until the butter melts. Add shallot, garlic, capers (if using), and red pepper flakes. Cook while stirring frequently until the shallots become fragrant and just golden, for about 5 to 7 minutes.
Step 2: Stir in the chopped artichokes and season with salt and black pepper. Cook for another 3 minutes, stirring occasionally until heated through. Add the spinach and stir until it begins to wilt, about 1 minute.
Step 3: Add the beans, heavy cream, and ground nutmeg. Reduce the heat to medium-low and bring to a simmer. Cook for about 10 to 12 minutes, stirring occasionally, until the flavors meld and the sauce slightly reduces and becomes glossy.
Step 4: Remove the skillet from heat. Stir in the Parmesan cheese, lemon zest, and lemon juice until the cheese melts. Taste, and season with more salt and black pepper if needed. Serve warm with toasted bread.
how to serve Spinach & Artichoke White Bean Skillet
Serve the Spinach & Artichoke White Bean Skillet hot in the skillet or on plates. Pair it with crusty toasted bread to soak up the creamy sauce. You can also add a sprinkle of extra cheese or a squeeze of lemon juice on top for added flavor.
how to store Spinach & Artichoke White Bean Skillet
To store leftovers, let the dish cool completely. Place it in an airtight container and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
tips to make Spinach & Artichoke White Bean Skillet
- Use fresh spinach for the best flavor and texture.
- If you prefer a spicier dish, increase the amount of crushed red pepper flakes.
- For a richer flavor, consider adding some grated cheese on top when serving.
variation
You can customize this recipe by adding other vegetables such as bell peppers, zucchini, or mushrooms. You can also substitute the cannellini beans with other beans like chickpeas or black beans for a different taste.
FAQs
Q: Can I make this recipe vegan?
A: Yes! You can substitute the heavy cream with coconut cream or a plant-based cream alternative, and omit the cheese or use a dairy-free cheese.
Q: How can I make this dish gluten-free?
A: This recipe is naturally gluten-free, but make sure to check that your bread is gluten-free if you are serving it.
Q: Can I freeze the leftovers?
A: While the dish can be frozen, the texture of the spinach and cream may change after thawing. It’s best enjoyed fresh, but you can freeze it for up to 2 months. Reheat gently after thawing.
