2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 bunches of English spinach
400g can cannellini beans, drained and rinsed
1 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 tsp kosher salt
1/4 tsp freshly ground black pepper
- In a large skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
- Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
- Blend until the mixture is smooth. Transfer to a small serving bowl.