Crostini with Beans and Greens

• Crostini (see preceding recipe)
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 onion, diced
• 2 cups White Beans with Garlic (page 441), or any canned white beans, drained and liquid reserved
• 1 pound spinach, trimmed and roughly chopped
• 10 fresh sage leaves or about 1 teaspoon dried, crumbled
• Salt and black pepper to taste

1. If you need to make the crostini, start with these.
2. Place the oil in a skillet over medium heat.
3. Add the garlic and onion and cook, stirring occasionally, until fragrant and softened, about 5 minutes.
4. Add the beans and spinach and stir.
5. Cook, stirring occasionally, until the spinach wilts, about 5 minutes.
6. Add the sage and 2 tablespoons of the reserved bean liquid.
7. Cover and cook for another 5 minutes.
8. (You can prepare all of this before assembling the crostini and even refrigerate; bring back to room temperature before proceeding.)
9. Remove from the heat and season with salt and pepper.
10. Spoon on top of crostini and serve immediately.

crostini, extra virgin olive oil, garlic, onion, white beans, spinach, sage, salt

Taken from www.epicurious.com/recipes/food/views/crostini-with-beans-and-greens-385603 (may not work)