Sizzled Spinach with White Beans and Mozzarella Recipe | Vegetarian Times Skip to main content

Sizzled Spinach with White Beans and Mozzarella

This medley of Mediterranean flavors is a great make-ahead dish for company—all you have to do is sauté the spinach just before serving.

Ingredients: 

Ingredient Set Name: 

Salad

Ingredients: 

Ingredient Line: 
1 large red or yellow bell pepper, diced (1 cup)
Ingredient Line: 
4 oz. fresh mozzarella, drained and torn or diced
Ingredient Line: 
2 Tbs. white wine vinegar, divided
Ingredient Line: 
6 oil-packed sun-dried tomatoes, drained, finely chopped, and oil reserved
Ingredient Line: 
¼ cup chopped black olives
Ingredient Line: 
1 medium shallot, finely chopped (2 Tbs.)
Ingredient Line: 
2 Tbs. chopped fresh parsley
Ingredient Line: 
1 clove garlic, minced (1 tsp.)

Ingredient Set Name: 

Garlicky Spinach

Ingredients: 

Ingredient Line: 
1 Tbs. garlic oil or olive oil
Ingredient Line: 
½ cup diced red or yellow bell pepper
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2 Tbs. minced shallot (1 medium)
Ingredient Line: 
3 cloves garlic, minced (1 Tbs.)
Ingredient Line: 
1 lb. baby spinach

Instructions: 

1. To make Salad: Toss together white beans, bell pepper, mozzarella, 1 Tbs. vinegar, and 1 Tbs. sun-dried tomato oil in medium bowl. Set aside.

2. Stir together sun-dried tomatoes, olives, shallot, parsley, garlic, and remaining 1 Tbs. vinegar in small bowl. Stir into bean mixture. Set aside.

3. To make Garlicky Spinach: Heat oil in large skillet over medium heat. Add bell pepper and shallot, and sauté 3 to 5 minutes or until vegetables begin to brown. Add garlic, and stir 30 seconds,  or until fragrant. Add spinach in batches, and sauté 5 to 6 minutes, tossing with tongs, or until wilted and bright green. Season with salt and pepper, if desired. Serve Salad topped with Garlicky Spinach.

Nutrition Information: 

Calories: 
341
Protein: 
15 g
Total Fat: 
17 g
Saturated Fat: 
5 g
Carbohydrates: 
37 g
Cholesterol: 
23 mg
Sodium: 
498 mg
Fiber: 
12 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

How is it if you reheat the spinach the following day?

Amazing! This was quite yummy. I used chard instead of spinach since I had some in the garden. I will make this a lot!

This dish was absolutely wonderful. The mix of warm and cold and the marriage of all the flavors... WOW.. This will be part of our regular dinner rotation. Thanks for sharing such great recipes.

Might try tis with beet greens and maybe some chopped beets added.