12 c whole leaf spinach, 4 c bean liquid (or water), 1/4 c lemon juice - fresh squeezed with pulp, 3 T garlic - diced fine, 6 T olive oil
Method: Place the reserved liquid into a large pan and put in a steaming basket. Bring it to a boil and then add in the spinach. Cook (while stirring a bit) until the leaves are lightly wilted. Place into a large serving dish, add in the lemon, garlic and oil, toss to mix.