Serves 4

Ingredients:

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

Sea Salt

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