Ingredients

• 6 tablespoon canola oil or olive oil
• 2 ounce white cannellini beans
• 24 ounce baby spinach, washed
• 4 garlic, crushed
• salt
• red pepper flakes

Steps

1. Heat four tablespoons of oil in a skillet over medium-low heat.
2. Add crushed garlic and red pepper flakes, and sauté garlic until it gets a slight golden color.
3. Add spinach, toss well, and cook on medium-low flame until it softens.
4. Add the cannellini beans (without rinsing), toss well, and add a bit of water to the cans, and slouch around adding the water to the skillet. Add salt to taste.
5. Simmer for no more than ten minutes.
6. Serve over toasted Italian bread or frizzle. Drizzle olive oil over the top and spoon spinach-cannellini mixture with beans over bread, adding the liquid from the skillet.
7. For the escarole variation: Wash two heads of escarole, cut off the back end, and discard. Cut the escarole into small portions.
8. Sauté escarole in oil, garlic, and hot pepper flakes. Add a bit of water if needed (four tablespoons), and cook until tender.
9. Add beans, toss well, slouch the cans with a bit of water, add to escarole, toss well, add salt to taste, and cook for about ten minutes.
10. When serving, place toasted bread or frizzle in a bowl, and spoon spinach-escarole with beans over the top, adding the liquid from the skillet.