• 3-4 tablespoons of olive oil (EVOO), two times around the pan
• 1/2 medium onion, chopped
• 3 cloves of garlic, finely chopped
• 1 can cannellini beans (15 ounces), drained and rinsed
• 2 cups fresh spinach, rinsed and roughly chopped, or 1 16-ounce leaf cut package of frozen spinach OR one head of escarole, rinsed and roughly chopped
• 2 cups chicken stock or broth
• Salt and pepper

In a large skillet, heat EVOO over medium heat. Sauté onion and garlic till tender. Add beans, spinach or escarole and stir until the green is wilted slightly-if using frozen spinach, this step will take a few minutes longer. Add chicken stock or broth and allow to simmer for about 5 minutes, or heated through.  Add salt and pepper to taste.

Serve hot!

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