Mediterranean Spinach & Beans
If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold. —Becky Cuba, Spotsylvania, Virginia
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon crushed red pepper flakes
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 6 ounces fresh baby spinach (about 8 cups)
- Additional olive oil, optional
Directions
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1In a 12-in. skillet, heat oil over medium-high heat; saute onion until tender, 3-5 minutes. Add garlic; cook and stir 1 minute. Stir in tomatoes, Worcestershire sauce and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until liquid is almost evaporated, 6-8 minutes.
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2Add beans, artichoke hearts and spinach; cook and stir until spinach is wilted, 3-5 minutes. If desired, drizzle with additional oil.
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