Inspired by NYT Cooking

2 tablespoons white miso

4 tablespoons unsalted butter

2 garlic cloves, finely chopped

2 (15-ounce) cans white beans, like cannellini or butter beans, rinsed and drained

3 cups Veggie Box spinach

3 to 4 small Veggie Box radishes, thinly sliced

Fresh lemon wedges, for squeezing

Black pepper

2 tablespoons white miso 4 tablespoons unsalted butter 2 garlic cloves, finely chopped 2 (15-ounce) cans white beans, like cannellini or butter beans, rinsed and drained 3 cup s Veggie Box spinach 3 to 4 small Veggie Box radishes, thinly sliced

In a small bowl, whisk the miso with ¼ cup water until dissolved. Set aside.



In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.



Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.



Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.