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Cannellini Beans with Spinach
Ingredients
  • 1½ 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
  • ½ teaspoon crushed red pepper flakes
  • 2 bunches mature spinach, trimmed
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
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