Cannellini Beans with Spinach

2 TBS olive oil

1 can cannellini beans, drained
2 garlic cloves, minced
1/4 tsp red pepper
2 bunches baby spinach, about 2 pounds, washed
1/4 c Parmesan cheese (optional)
salt and pepper to taste

Heat the oil in a deep skillet.  Add the beans, garlic and red pepper and simmer for 10 minutes.  Reduce the heat and add spinach, cover and simmer until the spinach is just cooked, about 5 minutes.  Stir in the cheese and season.

Serves 4.

From 1,000 Gluten Free Recipes by Carol Fenster p. 235.