Cannellini Beans with Spinach
Adapted from Bon Appetit
Ingredients:
1 ½ cups dried cannellini beans, soaked overnight and drained
1 head of garlic, halved crosswise, plus 2 garlic cloves, minced
3 sage leaves
1 tsp olive oil
Sea salt
2 bunches mature spinach, stems trimmed
1 tbsp finely grated lemon zest
2 tablespoons fresh lemon juce
Directions:
Bring the beans, head of garlic, safe, and 6 cups of water to a boil in a large saucepan over medium heat. Reduce to a simmer and cook until beans are tender but still intact, about 35-45 minutes.
Heat oil in a large skillet over medium heat. Cook minced garlic until golden, about 1 minute. Add spinach and cook, stirring often until leaves are just wilted, about 5 minutes. Season with salt to taste.
Use a slotted spoon to transfer beans to spinach mixture and combine. Add lemon zest, lemon juice, and ¼ cup bean cooking liquid. Salt to taste.