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    Wilted Spinach
Soups & Starters
White Beans & Spinach

A tasty accompaniment to sausages or grilled meats, this recipe was derived from a cannellini bean stew i make all the time.

3 T. extra virgin olive oil
1 clove garlic, minced
1 medium onion, rough chopped
1 19-ounce can cannellini beans (white kidney beans)
1 cup canned broth, chicken or vegetable
1 bag fresh baby spinach leaves
salt, pepper, thyme, to taste

Heat skillet pan over medium heat. Add olive oil. Add garlic and cook a few minutes. Add onion and cook until softens, about 8-10 minutes, stirring occationally.

Drain beans, rinse under cold water and drain again. Add to skillet and heat thoroughly. Add broth and stir over heat until bubbly.

Add spinach, by the handful, stirring them in to make them wilt. When all spinach has been added, season mix to taste and serve immediately.

Do not over cook this dish. You do not want the spinach losing its color, nor do you want to cook all the nutrients out of it.

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