Categories: Vegetables
Ingredients
- 4 cups thinly sliced fennel bulb
- 3 tablespoons olive oil, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, minced
- Cooking spray
- 3 tablespoons grated Parmigiano-Reggiano cheese
- 2 (15.8-ounce) cans Great Northern beans, rinsed and drained
- 4 cups fresh baby spinach
Directions
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Preheat oven to 450°.
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Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.
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Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons oil. Add beans; cook 2 minutes or until heated. Add fennel mixture, spinach, the remaining 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Cook 2 minutes; serve immediately.