2 cloves garlic, peeled and sliced
260g baby spinach
1 can cannellini beans, drained
1 tsp garlic powder
1 tsp onion powder
handful cherry tomatoes (approx. 6-8), sliced
lemon wedges, to serve
snipped chives, to garnish
Place the sliced garlic into a large pan with add a dash of water. Add all the spinach and cook over high heat until the spinach has wilted completely, stirring continuously.
Add the cannellini beans, garlic powder and onion powder and cook for an additional minute or two to cook the powders out and warm the beans through sufficiently.
Divide between two bowls and top with sweet cherry tomatoes and chives.
Serve with lemon wedges which should be generously squeezed over the whole dish.