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1 1/2 cups dried cannellini (white kidney) beans, soaked overnight, drained
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1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed
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3 sage leaves
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6 tablespoons olive oil, divided, plus more for serving
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Kosher salt
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1/2 teaspoon crushed red pepper flakes
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2 bunches mature spinach, trimmed
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1 tablespoon finely grated lemon zest
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2 tablespoons fresh lemon juice
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