Butter Beans and Greens

Heat olive oil over medium heat in a large saute pan.

Meanwhile mince onion, and cut peeled carrot and celery into a small dice. Add onion, carrot, and celery to the pan and saute for about 5 minutes until softened. Mince garlic and add to onion mixture and saute for another two minutes. Add herbs, beans, and wine. Bring to a simmer and cook until wine has reduced to about 1/4 cup.

Add all but 1/4 cup chicken stock along with some salt and pepper. Simmer for about 10 minutes to combine flavors and reduce liquid.

Place spinach in a microwave safe bowl along with reserved chicken stock, a pinch of salt and some cracks of pepper. Cook for 30 seconds and stir. Cook for an additional few seconds if necessary until spinach is wilted. Remove spinach and taste for seasoning. Stir into cooked beans and served as a hearty side dish with meat or as a vegetarian main.