INGREDIENTS

  • 1 tablespoon butter
  • 1/2 cup celery , thinly sliced
  • 1/3 cup sun-dried tomatoes , coarsely chopped
  • 16 ounces butter beans , drained
  • 1 tablespoon fresh thyme leaves or dried thyme
  • 1/2 cup chicken broth or vegetable broth or 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)

DIRECTIONS

  1. In saucepan, heat butter, sauté celery and sun dried tomatoes. About 1 minute. Add beans, thyme and ¼ 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 ¼ 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.