Cannellini Beans Recipe

Place the dry beans, whole head of garlic, sage leave, fresh rosemary, 3 tablespoons of olive oil, a generous pinch of salt, and 6 cups of water in a large saucepan set over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until the beans are creamy all the way through, but (most) of their skins are still intact (the skin will start to peel away). Set aside.
Once the beans are softened, heat the remaining 3 tablespoons of oil plus 2 tablespoons of butter in a large skillet set over medium heat. Add the crushed garlic and cook until fragrant - about 30 seconds.
Add the spinach in batches. Allow it to cook and wilt slightly before adding additional spinach. Toss the spinach frequently for even cooking. Season with additional salt and a little black pepper as desired.
Use a large slotted spoon to carefully transfer the cooked beans over to the skillet filled with garlic and spinach. Continue to gently mix until heated through.
Add the lemon juice and lemon zest and a little of the cooking liquid if needed (discarding otherwise). Season to taste and serve drizzled with additional olive oil, lemon juice, or a little fresh parmesan cheese, if desired.