The inspiration that drove this dinner was the roasted spinach. In the past year I've had the pleasure of meeting Jim Lahey, master bread-maker, all around badass and owner of Sullivan Street Bakery and Co. restaurant in New York City.
WHITE BEAN, TOMATO AND ROASTED SPINACH PANZANELLA SALAD
- 1 2" Piece of Thick Cut Bacon, cut into strips
- 2 tbs Olive Oil
- 1 Small Yellow Onion, chopped
- 1 Clove Garlic, chopped
- Sprinkle of Red Pepper Flakes
- Rosemary, chopped (optional)
- 1 Can Cannellini or White Beans, drained and rinsed
- 1 1/2 Large Tomatoes, cut into large pieces
- White Wine or Chicken Stock
- 1 tsp Tapenade (optional, for saltiness)
- 1 tsp Tomato Paste (optional)
- 2 Slices Good Bakery Bread, cubed and tossed on olive oil (I used rosemary infused that I made the other day)
- Large Handful of Spinach, tossed in olive oil
- Basil for Garnish (optional)
Start by preheating your oven to 425 degrees.
Heat 2 tbs of olive oil in a non stick pan over medium heat. Drop in your bacon and cook until browned. Add the onion, garlic, red pepper flakes and rosemary. Cook for 5-10 minutes until onions are translucent but not brown. Add in your tomatoes, white beans, tapenade and tomato paste and cover with white wine (or chicken stock). Cover and cook for 15 minutes or until the tomatoes are soft, the beans have absorbed the flavor and the sauce has thickened.
Lay your spinach on a baking sheet in a single layer and place in oven. Do the same with the bread. Cook until the spinach has crisped up (15-20 minutes) and the bread is browned.
Layer the white bean/tomato mix, followed by the bread then spinach and top with the basil for a fresh crunch.
This was so so so delicious. All of the flavors and textures came together really well and created a filling and guilt-free dinner. I'm looking forward to incorporating roasted spinach into more dishes!