Serves 4
INGREDIENTS:
2 tablespoons olive oil
1 small leek, halved and thinly sliced (about 1/2 cup)
8 ounces baby spinach (4 cups)
1 teaspoons lemon zest, plus 2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
coarse salt and ground pepper
2 cups cooked pinto beans
2 teaspoons capers
1 teaspoon fresh thyme
DIRECTIONS:
1. In a large skillet, heat oil over medium low heat. Add leeks and cook 3 – 4 minutes until beginning to soften. Add spinach and cover. Turn up heat to medium and cook for 2 minutes; uncover and stir. Recover and continue to cook until wilted, 1 to 2 minutes. Set aside.
2. In a bowl, whisk together lemon zest, lemon juice, and mustard; season liberally with salt and pepper. Stir in beans, capers, and thyme; toss with spinach and leeks to combine. Adjust seasoning.
Recipe by Cristina Paul
INGREDIENTS:
2 tablespoons olive oil
1 small leek, halved and thinly sliced (about 1/2 cup)
8 ounces baby spinach (4 cups)
1 teaspoons lemon zest, plus 2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
coarse salt and ground pepper
2 cups cooked pinto beans
2 teaspoons capers
1 teaspoon fresh thyme
DIRECTIONS:
1. In a large skillet, heat oil over medium low heat. Add leeks and cook 3 – 4 minutes until beginning to soften. Add spinach and cover. Turn up heat to medium and cook for 2 minutes; uncover and stir. Recover and continue to cook until wilted, 1 to 2 minutes. Set aside.
2. In a bowl, whisk together lemon zest, lemon juice, and mustard; season liberally with salt and pepper. Stir in beans, capers, and thyme; toss with spinach and leeks to combine. Adjust seasoning.
Recipe by Cristina Paul
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