Thinly slice 3 cloves garlic, chop 1 sprig of fresh rosemary leaves and drain 1 14 oz can cannellini beans
Heat 1 tbsp olive oil and 1 tbsp unsalted butter in a medium skillet over medium heat until the pan is warm, not hot. To test, add one slice of garlic, if the oil sizzles, the pan is too hot. Remove the pan until it cools slightly, then add the 3 cloves garlic, sliced and 1 sprig fresh rosemary, leaves only and gently sauté until the garlic cloves begin to soften but not brown.
Add 1/2 lemon juiced and rind grated and 1 14 oz can cannellini beans, drained. Cook for about 5 minutes, stirring periodically.
Rinse 2 handfuls fresh spinach or baby kale leaves and add to bean mixture, cover with a lid and cook for 2-3 minutes, or until the spinach has reduced by a half. Season with kosher salt and freshly ground black pepper to taste.