Ingredients
4 garlic cloves, sliced2 tablespoons olive oil2 large onions, chopped1 pound fresh baby spinach1 can (15 ounces) cannellini beans, rinsed and drained1/2 cup white wine or reduced-sodium chicken broth3/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large nonstick skillet, saute garlic in oil until tender. Remove garlic and discard. Add onions to pan; saute until crisp-tender.
Stir in the remaining ingredients. Cook and stir over medium heat for 10-12 minutes or until spinach is wilted. Serve with a slotted spoon.
