Cannellini Beans With Spinach

• 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

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

beans, garlic, sage, olive oil, kosher salt, red pepper, mature spinach, lemon zest, lemon juice

Taken from www.epicurious.com/recipes/food/views/cannellini-beans-with-spinach (may not work)