Recipe for Gigantes me Spanaki – Greek Giant Beans With Spinach
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Spinach is one of those greens that is widely available in Greece, especially during the cooler months. However, if spinach isn’t available, this dish can still be cooked using other greens, such as dandelion or even arugula.
Gigantes me Spinaki Ingredients:
- 1 cup dried gigantes or other dried bean
- 4 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1/2 pound fresh spinach, trimmed and cleaned
- Salt and Pepper, to taste
- Fresh lemon juice, to taste
- Rosemary, to garnish (optional)
Place the beans in a medium bowl or pot and fill it with water. Soak the beans overnight to make them soft.
Preheat the oven to 200 degrees Fahrenheit when ready to make the dish.
Drain the water out of the beans using a colander and rinse with cold water for a minute or two. Fill a medium-sized pot with water and add the beans. Bring to a boil over medium heat with the pan uncovered and then simmer it on medium-low for thirty minutes. Drain the beans once again in the colander and set aside.
Add the olive oil to a skillet and set the heat to medium. Add the onions and saute for about five minutes or until the onions are soft. Add the garlic and saute for another minute. Toss in the cooked beans and stir gently with a wooden spoon. Saute the beans in the onion mixture for another minute. Stir in the spinach and saute until it’s wilted. This should take about five minutes. Shut off the heat and add salt, pepper, and lemon juice to taste. Garnish with a sprig of rosemary if desired.
This post was written by GreekBoston.com