Sauteed Green Beans and Spinach 12.000

The green beans, before adding the spinach; Nikki Kahn - The Washington Post

Chef's Challenge Dec 17, 2008

Chef Ris Lacoste came up with this unusual combination a few years ago for a friend's birthday party. "It's rustic enough for my personality," she says, and she likes the way the wilted spinach grabs hold of the beans.

The chef trims tough stem ends or strings from the green beans, but not their tapered ends.

Servings: 12
  • 1 1/3 pounds (12 handfuls) green beans, trimmed of strings or tough ends
  • 2 tablespoons olive oil
  • 4 medium cloves garlic, minced (2 tablespoons)
  • 8 ounces organic baby spinach leaves, washed and dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly cracked black pepper


Bring a pot of heavily salted water to a boil over high heat.

Add the green beans and blanch for 5 minutes, until fork-tender. Strain in a colander.

Meanwhile, heat the oil in a large skillet or saute pan over medium heat. Add the garlic and immediately add the just-cooked green beans. Cook for a few minutes, stirring constantly, for a few minutes to infuse the flavors, then add the spinach so that it sits directly on the green beans. Let the spinach cook undisturbed for 1 to 2 minutes, just until wilted, then toss it with the green beans to combine. Season with salt and pepper to taste. Serve immediately.

Rate it

Recipe Source

From chef Ris Lacoste.

Tested by Ris Lacoste.

Email questions to the Food Section.

Email questions to the Food Section at