Spinach and Arugula with Garlic and Lime
2 Tbsp. olive oil
2 cloves garlic, minced (about 2 tsp.)
¼ tsp. red pepper flakes
8 cups baby spinach (about 5 oz.)
4 cups arugula leaves (about 2 bunches)
2 tsp. lime juice
1 cup cannelini beans, drained and rinsed (optional)
1. Heat oil, garlic and pepper flakes in large skillet over medium heat. Cook 2 minutes, or until garlic is browned.
2. Add beans and saute for 2-3 minutes.
3. Add spinach and arugula, and cook 1 minute, or until barely wilted and heated through, tossing with tongs.
4. Remove from heat and stir in lime juice. Season with salt and pepper and serve.