1 T grass fed butter
1 T cold pressed olive oil; extra for garnish
2 T pine nuts
1 large clove garlic, thinly sliced
One 15.5 ounce can, small white kidney or cannellini beans
1 lb fresh spinach, trimmed and washed
½ cup lightly packed fresh basil (about 15 leaves), thinly sliced
1 T finely grated lemon zest
Freshly ground black pepper
Heat a 12-inch skillet over medium heat. Add grass fed butter, pine nuts and garlic and cook, stirring often until the pine nuts are golden and the garlic is fragrant, about 1-2 minutes. Stir in the beans and cook until heated through, about 1 minute.
Add the spinach and ¼ tsp salt and cook, turning with tongs until wilted, about 2 minutes. Remove from heat and add the basil, lemon zest and pepper to taste. Garnish with a drizzle of olive oil and serve.
Nutrition Facts, 1 serving: Calories 180; Fat 10g; Protein 9g; Carbohydrates 21g; Fiber 8 g; Magnesium 242g
Adapted from recipe at www.finecooking.com, Issue 104