Sauteed Spinach And Butter Beans - cooking recipe

Ingredients

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)

Preparation

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.
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.
To serve, mound spinach on plate; top with bean mixture. Add onion rings and garnishes of choice.