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Source: America's Favorite Food Associations

Herbed White Beans & Olives over Spinach
A great tasting side dish that will work at any type of meal.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 17 minutes
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8 cups spinach leaves, rinsed, crisped, and lightly packed
4 slices bacon, cooked and chopped
2 large onions, cut into very thin slivers
1/2 teaspoon lemon peel, grated
salt and pepper
2 cans (15 ounces each) canned cannellini beans, drained
1 pound Roma tomatoes, firm, riped, and chopped
3/4 cup olives, sliced
1 tablespoon balsamic vinegar
1 1/2 teaspoon fresh chopped oregano




Cut spinach leaves into thin strips; set aside. Cook bacon, stirring, over medium-high heat, until crisp, about 6 minutes. Lift out bacon with slotted spoon, drain, and set aside. Add onions and lemon peel to pan. Cook, stirring, until onions are very soft, about 7 minutes. Add half of spinach and 1 tablespoon water to pan; stir until spinach just begins to wilt. Then add remaining spinach and 1 tablespoon more water; cook, stirring, until all spinach is wilted, about 4 more minutes. Season to taste with salt and pepper. Transfer to serving platter and keep warm. Add beans, tomatoes, olives, vinegar and oregano to pan. Cook, stirring just until beans are hot and tomatoes are soft, about 3 minutes. Spoon bean mixture over spinach. Sprinkle beans and spinach with bacon




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