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: 

1. 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. 

2. 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. 

3. 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.