A pan full of tender butter beans and plenty of spinach, with garlic-chili oil and lemon for a little heat and freshness. Crispy breadcrumbs give every bite a hearty contrast.
This is a modern vegetable dish where spinach takes centre stage: 500 grams may seem like a lot, but fresh leaves wilt quickly as soon as they hit the warm pan. Butter beans make the dish hearty and creamy without the need for a cream sauce. Their soft, almost velvety texture pairs well with spinach, while lemon keeps the flavours light. In the Netherlands, fresh spinach is often readily available in spring and autumn; above all, choose leaves that look fresh and aren’t wet or bruised.
The garlic and chili flakes gently infuse the olive oil. Keep the heat low to medium-low: this lets the oil absorb their aroma and warmth while the garlic stays mild and doesn’t turn bitter. The amount of chili is deliberately modest; use a little more for a spicier dish, or leave out the flakes if you mainly want to taste the garlic and lemon. A fruity olive oil works well here, but a neutral oil is fine too.
Rinse the butter beans and drain them well so no excess liquid goes into the pan. A splash of water then helps warm the beans and wilt the spinach evenly. Fold in the leaves in batches: this makes the quantity easier to manage in the pan, and you can stop as soon as they’re just tender. Cooking spinach for too long makes it more watery and dull in colour. Lemon zest releases fragrant oils; the juice adds the acidity that balances the creamy beans.
The coarse breadcrumbs are toasted separately so they stay crispy instead of softening in the pan. Sturdy bread, such as sourdough, makes larger crumbs; regular bread works too. Stir regularly and take the crumbs off the heat as soon as they’re golden brown, as they’ll continue to colour a little. Scatter them over the spinach and beans just before eating. That way, the contrast between smooth, tender and crunchy stays clear.
Serve this dish as a main, with extra bread if you like for mopping up the lemony oil. You could also serve a simple green salad alongside, but keep the sides fresh and light. Leftovers can be cooled quickly, covered and stored in the fridge, then used within two days; reheat them until piping hot throughout. Store any leftover breadcrumbs separately so they stay crispy.
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the breadcrumbs and toast, tossing, for 3–5 minutes until golden brown and crispy. Transfer to a plate and set aside.
Turn the heat to low. Pour the remaining 3 tablespoons of olive oil into the pan and add the garlic and chili flakes. Let them gently infuse for 2–3 minutes; stir regularly and don’t let the garlic brown.
Add the butter beans, water and salt. Bring gently to a boil and simmer for 3 minutes, until the beans are warmed through.
Fold the spinach into the beans in three or four batches. Add the next batch as soon as the previous one starts to wilt. Gently toss, then take the pan off the heat as soon as all the leaves are just tender.
Stir in the lemon zest and juice. Season with black pepper and extra salt if needed. Divide among plates and scatter the toasted breadcrumbs over just before serving.
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