Broccolini and Spinach with Garlic, White Beans, Tomatoes and Parmesan

This may look like a salad, but it's not. At least according to my definition of a salad - which is cold. This dish is all cooked and it is nutritious, delicious and filling!

I inspired by a recipe for "Broccolini Raab with Garlic, White Beans, Tomatoes and Parmesan" found in the September, 2008 issue of Vegetarian Times. But I could not find Broccolini Raab. Also, I heard it was bitter so I was a bit nervous about trying it. Anyways, I finally decided to substitute the Broccolini Raab with a combo of spinach and broccolini! I thought it was a bit more fun than just spinach alone.

Broccolini and Spinach with Garlic, White Beans, Tomatoes, and Parmesan
Serves 5

3 Tbsp. olive oil, divided
2 gloves garlic, minced
8 cups baby spinach
1 1/2 lb. broccolini
1 tsp. red pepper flakes
1 pint grape tomatoes
1 14-oz. can cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese

Heat 2 Tbsp. oil in a wok over medium-high heat. Saute garlic until it sizzles, the add the broccolini and red pepper flakes. Saute about 7 minutes or until broccolini is tender but crisp. Transfer broccolini from wok to plate.

Add spinach to wok. Saute, tossing constantly, until spinach is wilted. Transfer spinach to serving plate. Place broccolini on top of spinach.

Add remaining 1 Tbsp. oil to wok. Add tomatoes and cook 5 to 7 minutes, or until skins brown and tomatoes begin to split, stirring occasionally. Stir in white beans and cook 2 to 3 minutes, or until heated through. Spoon tomato-bean mixture on top of broccolini. Sprinkle Parmesan on top.