Spinach, Canellini Beans And Potatoes Triest-Style - cooking recipe

Ingredients

500 g spinach leaves
4 medium sized potatoes (cooked and cubed)
200 g cannellini beans (drained and rinsed)
1 red onion (chopped)
2 garlic cloves (minced)
1 pinch cinnamon
1 tablespoon butter
salt and pepper
parmesan cheese, shaves (optional)

Preparation

Heat butter in a pan and add onion and garlic.
Let fry until translucent.
Add potatoe cubes and let brown a bit.
Add beans and let heat through.
Add spinach leaves and let wilt.
Add cinnamon and salt and pepper to taste.
Serve sprinkled with parmesan and with creamy polenta.