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a skillet of browned ground beef, whole white cannellini beans and wilted spinach with crumbled feta over the top
Melissa Hart

Ground Beef and Spinach Skillet

White beans make this a full dinner without cooking another starch. Drain them well, then fold gently so they stay whole instead of thickening the skillet into paste. The spinach wilts down quickly, and lemon goes in after the heat is off. Feta gives you little salty pockets rather than a heavy blanket of melted cheese, which suits the beans much better.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb 90% lean ground beef
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 2 cans cannellini beans 15 oz each, drained and rinsed
  • 1/2 cup low-sodium beef broth
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 6 oz baby spinach
  • 1 tbsp lemon juice
  • 4 oz feta crumbled

Method
 

  1. Heat the oil in a large skillet over medium-high heat. Brown the beef and onion for 7 to 8 minutes, breaking up the meat and cooking it to 160°F.
  2. Add the garlic and stir for 30 seconds. Fold in the beans, broth, oregano, salt and pepper.
  3. Simmer over medium heat for 4 to 5 minutes, stirring gently, until the beans are hot and most of the broth has reduced.
  4. Add spinach in two handfuls and turn it through the filling for 2 minutes until wilted.
  5. Remove from the heat, stir in lemon juice and scatter feta over the skillet. Serve in shallow bowls while the beans are hot.