This recipe is from an episode of Bizarre Foods Delicious Destinations with Andrew Zimmern. It is an Italian dish that is more popular up north in the Pittsburgh area.
The original recipe included sausage, which I din’t have, so I made it as a side dish. Next time I will add smoked turkey sausage and try it as a main dish. I skipped the wine at the end and used Neapolitan Herb Balsamic from 692 Olive. The vinegar gave it a little extra punch of flavor.
I love the idea behind Greens & Beans. It is an inexpensive one dish meal that provides a lot of protein. Another great thing about this dish…is is so quick and easy to make. I hope that you enjoy!
*Please note quantities shown below make 2 entree size portions (if you add sausage) or 4 side dish size portions.
- EVOO – 1 TBSP.
- Sweet Onion – 1/2 Cup Chopped
- Fresh Garlic – 1 Clove Diced
- Banana Peppers – 3 Seeded & Chopped
- Cannellini Bean – 1 Can Rinsed & Drained Well
- Baby Spinach – 1.5 – 2 Cups
- Balsamic Vinegar – 3 – 4 TBSP.
- Salt & Pepper To Taste
Heat olive oil in a skillet on medium high heat. Add onions and garlic and cook until onions are translucent, about 3 – 5 minutes. Add banana peppers and cook another couple minutes. Do not cook peppers too long as you still want the peppers to have a little crunch to them.
Once your beans have been fully drained, add them to the pan. Allow the beans to heat for a minutes. Add your baby spinach in about a third at a time. Cook just until spinach starts to cook down but do not let it cook all the way down. Add your vinegar and S&P, then taste to see if you need to add any more.
*If you decide to add sausage, I would slice it on the bias and saute it in some EVOO until brown before cooking the onions and garlic. This will add some extra flavor to the dish as well! Set the sausage aside and then add back into the dish just before adding in the spinach.