Name: Cannellini Beans with Spinach, Lemon, and Sage
Yield: Serves 8
Ingredients: 1 1/2 cups dried cannellini (white kidney) beans, soaked overnight, drained; 1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed; 3 sage leaves; 6 tablespoons olive oil, divided, plus more for serving; Kosher salt; 1/2 teaspoon crushed red pepper flakes; 2 bunches mature spinach, trimmed; 1 tablespoon finely grated lemon zest; 2 tablespoons fresh lemon juice

Cannellini beans with spinach in a white shallow bowl with a spoon.

Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski

If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.

Recipe notes

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