Posted 3 years ago
4 cups baby spinach, washed and dried
1 teaspoon Olive oil
1 teaspoon garlic, minced/chopped
1 cup sliced onion
2 cups chopped cauliflower
2 cups diced tomatoes
2 cups red beans, rinsed and drained
2 Tablespoons red wine vinegar
1 Tablespoon water
1 Tablespoon fresh minced basil
Place 4 cups of washed and dried baby spinach in a large salad bowl and set aside.
Pour 1 teaspoon of olive oil into a non-stick skillet and heat over medium-high heat. Add 1 teaspoon of minced/chopped garlic and 1 cup of sliced onion and sauté until golden, about 2 minutes.
Add 2 cups of chopped cauliflower and sauté for 2 minutes, then pour in 2 cups of diced tomatoes, 2 cups of red beans, 2 tablespoons of red wine vinegar, I tablespoon of water, 1 tablespoon of fresh minced basil, and some freshly cracked pepper.
Stir until heated through, about 2-3 minutes. Pour the heated beans and veggies over the spinach and serve.
For a warm fall dish, sauté spinach with the mixture and serve over whole grain pasta, spaghetti squash, or brown rice.
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