1 large bunch of Asian spinach, roughly chopped
2 shallots, diced small
1 Tbsp balsamic vinegar
8 oz mushrooms, sliced
1 8oz can of Cannellini beans
¼ cup toasted pine nuts
3 Tbsp plus extra olive oil
Salt and pepper to taste
1. Toast pine nuts in pan with 1 Tbsp olive oil. Set aside.
2. Heat 2 Tbsp olive oil in a large pan. Add shallots and mushrooms. Cook until shallots are translucent and mushrooms are soft. Add balsamic vinegar and allow the shallots and mushrooms to absorb. Next add Cannellini beans and heat through. Add pine nuts and stir.
3. Add Asian spinach at the end a handful at a time and allow to wilt. You may need to add more oil because the spinach will absorb some. Salt and pepper to taste.
Contributed by Stephanie and Maja