Cannellini Beans With Spinach

Ingredients

• •1½ cups cannellini beans
• •1 head garlic
• •3 leaves sage
• •6 tablespoons olive oil
• •1 to taste Kosher salt
• •½ teaspoon crushed red pepper flakes
• •2 bunches spinach
• •1 tablespoon lemon zest
• •2 tablespoons lemon juice

Cooking Instructions

1. 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.

   45 min

2. 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.

   6 min

3. 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 (mixture should be saucy but not submerged in liquid; don't cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.

   5 min

4. 4.

   Beans can be cooked 3 days ahead. Keep in cooking liquid; cover and chill.