- 1 bag of 16 oz frozen spinach, thawed squeezed dy with
cheesecloth
- 4 cloves of garlic, minced
- The juice of 1 lemon
- 1 can of Canellini beans, drained and rinsed
- 1/2 cup of grated Parmigiano Reggiano Cheese
- 1 tomato, deseeded and finely chopped
- Kosher salt and freshly ground black pepper to taste
Place everything in a bowl and mix well until the bean and spinach are smooth. You can process this in the food processor if you'd like, but the color will be bright green and you will lose the chunkiness of the beans and the tomato. My recommendation is to mix well and then set in the refrigerator for about an hour, covered, to let the flavors meld. Serve with bread and crackers.
Michael Volpatt is a self proclaimed foodie and part-time food writer. You can read more of his musings on food and all things epicurean at www.recipephile.org.
Michael Volpatt is a self proclaimed foodie and part-time food writer. You can read more of his musings on food and all things epicurean at www.recipephile.org. You can also sign up for the RecipePhile newsletter here.
