Sauteed Spinach and Butter Beans

Ingredients

• 1 tablespoon butter
• 1/2 cup celery, thinly sliced
• 1/3 cup sun-dried tomato, coarsely chopped
• 16 ounces butter beans, drained
• 1 tablespoon fresh thyme leave or dried thyme
• 1/2 cup chicken broth or vegetable broth or water, divided
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 9 ounces prewashed spinach
• salt (optional)
• 1/4 teaspoon cayenne pepper
• splash vinegar (optional)

Optional garnishes

• bacon bit (optional)
• red pepper flakes (optional)

Directions

1. 1

   In saucepan, heat butter, sauté celery and sun dried tomatoes. About 1 minute. Add beans, thyme and ¼ cup broth or water. Cover pan; heat through over low heat.

2. 2

   Meanwhile, heat oil in skillet over medium-high heat. Add onion; cook until golden. Continue cooking until onion becomes crisp. Remove onion and set aside. Add spinach and remaining ¼ cup broth to skillet; sprinkle with salt and cayenne pepper. Cover and cook until leaves wilt, about 1 to 3 minutes. Season with splash of vinegar, if desired.

3. 3

   To serve, mound spinach on plate; top with bean mixture. Add onion rings and garnishes of choice.