Sautéed Spinach with Turmeric, Beans and Feta

If you’ve ever stared at a fresh turmeric root wondering what to do with it—this dish is for you. I created this dish to show just how easy (and delicious!) it can be to work this golden root into your everyday cooking. This sautéed spinach recipe comes together in under 30 minutes, and It’s loaded with leafy greens, creamy beans, aromatic herbs, and anti-inflammatory turmeric. Finished with tangy lemon and feta, it’s a well-balanced vegetarian meal perfect for busy weeknights or a light lunch.

Why You'll Love This Dish

• Quick & Easy: Ready in under 30 minutes.

• Nutrient-Dense: Packed with fiber, iron, and antioxidant-rich herbs.

• Anti-Inflammatory Boost: Features fresh turmeric root and black pepper to enhance bioavailability of curcumin.

• Plant-Forward & Satisfying: Protein-rich beans and olive oil make it satiating.

Nutrition Spotlight

Spinach is rich in vitamins A, C, E, and K, as well as folate and non-heme iron. Vitamins A and E are fat-soluble, meaning they’re best absorbed when eaten with healthy fats like olive oil.

Turmeric, known for its active compound curcumin, is studied for its anti-inflammatory potential. However, curcumin is poorly absorbed on its own. The addition of black pepper (containing piperine) significantly enhances absorption—making this combo both flavorful and functional.

Bonus tip: Cooking this dish in a cast iron skillet may increase the iron content of your meal by up to 5mg, which is especially beneficial for plant-based eaters.

Note: While cast iron can boost dietary iron, the exact increase depends on the pan, food acidity, and cooking time. It’s a helpful strategy, but not a guaranteed milligram count. This Food & Wine article dives deeper into how and why that happens.

Ingredients

• 1 lb fresh spinach, stems trimmed and thoroughly washed

• ¼ cup extra virgin olive oil

• 1 large onion, finely diced

• 2 fresh turmeric roots, peeled and finely grated on a microplane

• 3 cloves garlic, minced

• ½ cup fresh parsley, finely chopped

• 1 tbsp freshly ground black pepper

• 1 (15 oz) can cannellini beans, drained and rinsed

• 1 tbsp lemon zest

• ¼ cup lemon juice (freshly squeezed)

• ¼ cup feta cheese, crumbled or cubed (optional)
  
  Preparation

• Wash the spinach thoroughly by soaking it in cold water 2–3 times to remove any grit. Drain and pat dry. If the leaves are large, give them a rough chop and set aside.

• In a large skillet or cast iron pan, heat the olive oil over medium heat. Add the onions and sauté until golden and caramelized.

• Stir in the grated turmeric, garlic, parsley, and black pepper. Let the aromatics cook for a few minutes until fragrant.

• Gently fold in the cannellini beans and sauté for another couple of minutes to warm through.

• Add the spinach in batches, tossing gently with a spatula until it wilts down completely.

• Turn off the heat, then stir in the lemon zest and juice for a bright finish.

• Top with crumbled or cubed feta, and serve warm.