This originally was a recipe from the April Bon Appetit, but I altered it. Where I have spinach, they had kale. I also cut down considerably on the amount of olive oil used, and where this dish, when finished, is sprinkled with white wine vinegar and olive oil, I sprinkled with white wine vinegar and topped with olive oil pearls. The original recipe also did not call for the clams, but I added some steamers. Without the clams this dish is vegetarian and one of the most delicious dishes I’ve ever made! Enjoy! Serves 2
1/2 cup dry white wine
2 garlic cloves, chopped
2 tsp. finely chopped oregano
3/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1 6 oz. bag spinach
1 15.5 oz. can white cannellini beans, rinsed
4 Tbsp. olive oil
4 1″ thick slices crusty bread, cut the baguette diagonally
White wine vinegar and olive oil pearls (for serving)
- Heat 2 Tbsp. olive oil in skillet over medium heat. Fry pieces of bread on both sides until golden brown, about 2 minutes per side. Transfer to paper towels to drain. You can keep them warm in a low oven. (I did not)
- Bring wine, garlic, oregano, salt, pepper flakes and 1/4 cup water to boil in a large skillet. Add spinach, cover pan, and cook, stirring occasionally, until the greens are wilted. Mix in beans and 2 Tbsp. olive oil, and cook uncovered, until beans are warmed through, about 2 minutes.
- To serve, place 2 pieces of fried bread on each plate and spoon spinach/bean mixture and sauce over, dividing evenly. Drizzle with white wine vinegar and top with a few olive oil pearls.