• 500 grams of large leaf spinach
  • 1 can of Cannellini beans, drained
  • 2 cloves garlic, thinly sliced
  • 1 dried red chilli
  • One cup olive oil
  • Salt and pepper
  • juice of 1 lemon

Author of this recipe



Chef / restaurant

Hi, we are Restaurant Rossio in Delft. Since a long time we enjoy using fresh and healthy ingredients in the food we prepare. Love my salad gives us a good platform to share my food ideas with... Read more

An honest recipe with spinach and the wonderful cannellini beans. Serve as an antipasti before a meal or combine it with your main meal - such as with a nice piece of fresh fish.


  • pan fry the garlic in the olive oil with some pieces of dried red chilli and heat a few minutes without browning.
  • add the beans and stir.
  • once the beans are hot add the spinach and gently stir fry over high heat.
  • season with pepper & salt and when it cool downed sprinkle the juice of the lemon and if necessary some exta virgin olive oil.

Tips from the author

A salad to make 4 entree sized serves or a big plate to share.