I had just enough fresh spinach left in the fridge from my spring harvest for this recipe - otherwise, I would have had to wait until fall or next spring to try it out. I didn't have any tuna or green olives on hand (and was determined not to run to the grocery store!), so I substituted some left over roasted fresh chicken breast (yum!) for the tuna and sun-dried tomatoes for the olives. Delish!
Source: Everyday Food, May 2010
2 cans (15 oz. each) cannellini beans, rinsed and drained
3 T. extra-virgin olive oil
2 garlic cloves, minced
5 oz. fresh baby spinach
1 T. plus 1 t. red-wine vinegar
2 cans (5 oz. each) solid white tuna, drained and broken into chunks
1/4 c. green olives, pitted and roughly chopped
1/2 small red onion, thinly sliced
2 T. chopped fresh parsley
crusty bread, for serving
In a medium saucepan, combine beans, 2 T. oil and garlic; season with salt and pepper. Cook over medium-high heat, stirring until beans are warm, about 4 min.; remove pan from heat. In a large bowl, combine spinach, 1 T. oil and 1 t. vinegar; season with salt and pepper and toss to coat. Divide spinach among four plates. Transfer beans to bowl and stir in 1 T. vinegar, tuna, olives, onion and parsley. Season with salt & pepper. Top spinach with bean and tuna mixture and serve with bread.