2 tbsp unsalted butter

3 cloves garlic, minced

1/2 tsp salt

1 tsp dried oregano

1/4 tsp crushed red pepper flakes

1/2 tsp smoked paprika

1/4 tsp ground black pepper

1/3 cup sun-dried tomatoes, chopped

3/4 cup vegetable broth

2 cans (15 oz each) butter beans, drained and rinsed

2 cups fresh spinach

1/2 cup heavy cream (or half-and-half)

1/3 cup grated parmesan cheese

2 tbsp fresh basil, chopped

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In a large sauté pan, melt the butter over medium heat.
Add garlic, salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper. Cook for about 2 minutes until fragrant.
Stir in the sun-dried tomatoes, vegetable broth, and butter beans. Simmer uncovered for about 5 minutes.
Remove from heat and add spinach, stirring until wilted.
Stir in heavy cream, parmesan, and fresh basil until combined.
Serve warm with bread, rice, or pasta.

Swap spinach with kale or Swiss chard for a different flavor.

Use coconut cream and dairy-free parmesan to make it vegan.

Store leftovers in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream.

Do not freeze, as the sauce may separate.

Pair with crusty bread like sourdough or ciabatta for the best experience.