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.