1 1/2 lb. fresh spinach
3 cloves of garlic (chopped)
Extra virgin olive oil
1 15.5 oz can of black beans (drained and rinsed)
3/4 cup whole pecans
Remove stems and rinse spinach in strainer. Shake out all of the water. In a large skillet, saute 2 cloves of chopped garlic with about 2 tbs. of olive oil. When garlic is beginning to brown, throw in spinach. Season with salt and pepper, and drizzle with a bit of olive oil. Stir occasionally. Takes about 5 minutes. In a smaller skillet add remaining garlic with a tbs. of olive oil. As garlic browns, add black beans and pecans. Season with salt and pepper and add a drop of olive oil and stir. Cook for 3 minutes. Pour spinach mixture into a serving bowl. Then pour black bean/pecan mixture on top. Serve warm.