Food & Cooking Recipes Salad Recipes Sauteed Spinach and White Beans 3.1 (100) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: MAURA MCEVOY Servings: 4 Serve this flavorful side dish with our Trout Grenobloise. Ingredients 2 tablespoons olive oil 1 small yellow onion, diced (about 1 cup) 1 tablespoon minced garlic (2 cloves) 2 fifteen-and-a-half-ounce cans white beans, drained and rinsed 6 cups (about 8 ounces) spinach, stems trimmed 4 teaspoons white-wine vinegar 2 teaspoons fresh thyme leaves, plus sprigs for garnish 1 teaspoon salt ¼ teaspoon freshly ground pepper Directions Heat a large saute pan over medium heat, and add olive oil. Add diced onion, and cook until translucent, about 2 minutes. Add garlic, and cook 1 minute. Add beans, and cook until hot and slightly softened, about 3 minutes. Add the spinach and vinegar, stirring frequently until spinach is wilted, about 3 minutes. Add the thyme, and season with the salt and pepper. Serve. Originally appeared: Martha Stewart Living, April 2000 Rate It PRINT