Categories: Sides

Ingredients

• 1 1/2 cups dried cannellini beans, soaked overnight, drained
• 1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed
• 3 sage leaves
• 6 tbsp olive oil, divided, plus more for serving
• Kosher salt
• 1/2 tsp crushed red pepper flakes
• 2 bunches mature spinach, trimmed
• 1 tbsp finely grated lemon zest
• 2 tbsp fresh lemon juice

Directions

1. Bring beans, head of garlic, sage, 3 tbsp oil and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35-45 minutes. Let cool.

2. Heat 3 tbsp oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.

3. Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated. Taste and season with salt. Served drizzled with oil.

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