Sauteed spinach with white beans and mozzarella
4 servings
30 minutes
This exquisite Italian salad combines the freshness of spinach, the richness of white beans, and the tenderness of mozzarella. Its roots trace back to Mediterranean culinary traditions, where juicy vegetables and aromatic herbs blend in a harmony of flavors. Sweet bell peppers and tangy olives add vibrant accents, while garlic unveils a rich bouquet of aroma. Lightly sautéing the spinach preserves its freshness, creating a perfect balance between softness and robust flavor. This salad is ideal as a standalone dish or as an accompaniment to a light dinner, and the combination of protein from beans and beneficial micronutrients from spinach makes it a nutritious and healthy choice for any time of day.
1
In a medium bowl, mix white beans, bell pepper, mozzarella, 1 tbsp vinegar, and 1 tbsp sun-dried tomato oil. Let it sit.
- Canned white beans: 1.5 glass
- Red sweet pepper: 2 pieces
- Mozzarella cheese: 120 g
- White vinegar: 2 tablespoons
- Tomato paste: 6 tablespoons
2
Mix dried tomatoes, olives, parsley, garlic with the remaining 1 tbsp of vinegar in a small bowl. Stir and pour into the bowl with the beans. Let it sit.
- Tomato paste: 6 tablespoons
- Olives: 0.3 glass
- Chopped parsley: 2 tablespoons
- Finely chopped garlic: 4 cloves
- White vinegar: 2 tablespoons
3
To prepare spinach with garlic: Heat oil in a pan over medium heat.
- Garlic oil: 1 tablespoon
4
Place bell pepper and shallots in a frying pan, sauté for 3-5 minutes or until the vegetables start to brown. Add garlic and sauté for another 30 seconds or until a delicious aroma appears.
- Red sweet pepper: 2 pieces
- Shallots: 2 heads
- Finely chopped garlic: 4 cloves
5
Gradually add spinach and sauté for 5-6 minutes, turning with tongs, until the spinach is tender or turns bright green.
- Baby spinach: 0.5 kg
6
Add salt and pepper to taste.
7
Serve the salad by placing spinach with garlic on top.