About This Recipe
Note: If you’re starting with dried beans, soak them for several hours or overnight in plenty of water (they expand as they hydrate). Drain and rinse the beans, put them in a large pot, and cover with cold water. Bring to a simmer and cook until they are tender, 30 to 40 minutes. Drain. If you’re using canned beans that already have salt, omit the salt during cooking and season to taste at the end.
- 2½ Tbsp (20 g) pine nuts
- 2 Tbsp (60 ml) olive oil
- 2 garlic cloves, chopped
- 2 cups (330 g) cooked white beans, drained (see Note above)
- 1 bunch arugula, trimmed and roughly chopped (or a couple handfuls of baby spinach)
- Pinch of salt (see Note above)
- Freshly ground black pepper
- 1 pinch of red chile flakes
- Juice of 1 lemon, divided
- 1½ Tbsp (15 g) salt-packed capers, rinsed
- Zest of 1 lemon
- Several basil leaves, cut into thin slivers
- Extra virgin olive oil for serving
Step 1In a small dry skillet, toast the pine nuts over medium heat until fragrant and golden, 2 to 3 minutes. Remove from the heat and set aside.
Step 2In a large skillet, heat the olive oil over medium heat until hot and shimmering. Add the garlic and sauté until fragrant, about 1 minute. Increase the heat to medium-high, add the white beans, and sauté, stirring occasionally, for 2 minutes. Add the spinach, salt, pepper, chile flakes, and the juice of half a lemon. Sauté, stirring occasionally, until the spinach is just wilted and bright green, 1 to 2 minutes. Remove from the heat and taste and adjust the seasoning.
Step 3Stir in the capers and add the remaining juice of half a lemon. Transfer to a serving plate. Sprinkle with the toasted pine nuts, lemon zest, and slivered basil. Just before serving, drizzle with extra virgin olive oil.
Zero Waste: Use any arugula and herb stems for vegetable stock