Sautéed Spinach with White Beans and Pine Nuts

This side dish is a fine partner for roast pork or fish. For a simple vegetarian meal for two, serve a larger portion topped with a poached or fried egg. If you can’t find small white beans, you can use cannellini beans.

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  2 Tbs. extra-virgin olive oil; more for garnish
  
  


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  2 Tbs. pine nuts
  
  


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  1 large clove garlic, thinly sliced
  
  


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  One 15.5-oz. can small white beans, rinsed and drained
  
  


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  1 lb. fresh spinach, trimmed and washed
  
  


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  Kosher salt
  
  


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  1/2 cup lightly packed fresh basil (about 15 leaves), thinly sliced
  
  


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  1 Tbs. finely grated lemon zest
  
  


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  Freshly ground black pepper
  
  

Heat a 12-inch skillet over medium heat. Add the olive oil, pine nuts, and garlic and cook, stirring often, until the pine nuts are golden and the garlic is fragrant, 1 to 2 minutes. Stir in the beans and cook until heated through, about 1 minute.


Add the spinach and 1/4 tsp. salt, and cook, turning with tongs, until wilted, about 2 minutes. Remove from the heat and add the basil, lemon zest, and a few grinds of pepper. Taste and adjust the seasonings. Garnish with a drizzle of olive oil, and serve.