1 large pillow pack baby spinach, briefly rinsed
400 g tin butter beans, drained
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 T (15 ml) grated lemon zest
Wilt the wet spinach leaves in a frying pan in 2 T olive oil.
Add drained butter beans, Chilli & Garlic Seasoning and lemon zest. Warm through and serve.