1 tablespoon olive oil
4 ounces nitrite/nitrate-free sliced baked ham, cut into ¼-inch pieces
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3 large garlic cloves, minced (about 2 tablespoons)
1 can (15 ounces) Great Northern beans, drained and rinsed
3 bags (10 ounces each) fresh baby spinach, washed thoroughly, and partially dried, (organic preferred)
Salt and fresh ground black pepper
1 tablespoon balsamic vinegar (or to taste)
Add oil to a large Dutch oven or small stockpot and place over medium heat. When hot, add ham and saute until lightly browned, about 5 minutes. With a slotted spoon, remove ham to a paper towel-lined plate.
Add garlic to pot and saute until light golden and fragrant, 30-60 seconds. Add beans and spinach; toss to combine. Cover and increase heat to medium-high, and cook, stirring occasionally, until spinach is tender and wilted but still bright green, about 3 minutes. Remove pot from heat, season with salt and pepper, and add vinegar and ham.
Serves six as a side dish.
Nutrition values per serving (without added salt): 173 calories (25.9 percent from fat), 5 g fat (1.1 g saturated fat), 22.2 g carbohydrates, 6.4 g fiber, 14 g protein, 11 mg cholesterol, 362 mg sodium.