Spinach and Cannelini Beans with Garlic...And Singing With June

Welcome back Sarah!

Baby beluga in the deep blue sea, swim so wild and you swim so free…

Thus begins the soundtrack to my life these days. I know the song from my own childhood Raffi tape, but recently picked up a board book with the lyrics at a garage sale. June loves to hear me sing it and it’s become a part of our nightly routine. Eventually I hope it will be the end of the nightly routine, without the incessant ball bouncing that follows. We’ll get there, just not today.

We had a really nice 3 day weekend, Mike, June and I - with lots of extended family time which is always great plus an additional day of quality bonding time for the three of us. It’s always nice to have Mike get to spend more time with June, as they both love it. It makes me sad he was only able to get 2 weeks off after her birth to be home with us. It would be so nice if we could all be home together for the first three months. I know it can be hard for him to only get to see her for a few minutes in the morning and then sometimes, just for the bedtime rituals at night. I send him photos during the day to keep him in the loop.

Tonight we had a very peculiar dinner of matzo ball soup and spinach with cannellini beans and garlic, which prompted Mike to say: “I bet we are the only people in the world eating this combination of food right now.” However strange the combination, the recipe for the greens and beans is a good one, and I suggest you give it a try...only perhaps with something like rice as opposed to the soup :) 

Spinach and cannellini beans with garlic and sherry vinegar***

7-8 oz baby spinach (or kale or chard)

1 - 15 oz can cannellini beans (or other white beans)

3 cloves garlic, sliced

2 tbsp + 2 tsp extra virgin olive oil

Pinch of red pepper flakes

1 C chicken broth

1 ½ tsp sherry vinegar

Salt & pepper

-Heat 2 tbsp oil in large saute pan and add garlic and red pepper flakes. Gently saute for a couple of minutes till garlic starts to brown. Add spinach and a pinch of salt and cook till just wilted. Add chicken broth and beans and simmer for about ten minutes, until liquid gets absorbed. Add vinegar and season with salt and pepper. Spoon into bowls and finish with another drizzle of extra virgin olive oil. 

*** Note from Randie: Serves 4 as a side. Each serving is 1/2 green, 1 yellow and 2 tsp for you 21 day fixers ****

Enjoy!

xx, Randie