Spinach, Canellini Beans and Potatoes Triest-Style |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I ate this dish in Trieste once, it is very simple, traditional comfort food, that works well with creamy polenta. This is my rebuild version. Ingredients:
500 g spinach leaves |
4 medium sized potatoes (cooked and cubed) |
200 g cannellini beans (drained and rinsed) |
1 red onion (chopped) |
2 garlic cloves (minced) |
1 pinch cinnamon |
1 tablespoon butter |
salt and pepper |
parmesan cheese, shaves (optional) |
Directions:
1. Heat butter in a pan and add onion and garlic.
2. Let fry until translucent.
3. Add potatoe cubes and let brown a bit.
4. Add beans and let heat through.
5. Add spinach leaves and let wilt.
6. Add cinnamon and salt and pepper to taste.
7. Serve sprinkled with parmesan and with creamy polenta.
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