HERBED WHITE BEANS AND OLIVES OVER SPINACH

8 cups lightly packed spinach leaves, rinsed and crisped
4 slices bacon, chopped
2 large onions, cut into very thin slivers
1/2 tsp. grated lemon peel
to taste salt and pepper
2 cans (15 oz. each) cannellini beans, drained
1 pound firm, ripe Roma tomatoes, chopped
3/4 cup California ripe olives, sliced
1 tbsp. balsamic vinegar
1 1/2 tsp. fresh oregano, chopped (1/2 tsp. dried)

Cut spinach leaves into thin strips; set aside.

Cook bacon, stirring, over medium-high heat, until crisp, about 6 minutes. Lift out bacon with slotted spoon, drain, and set aside.

Add onions and lemon peel to pan. Cook, stirring, until onions are very soft, about 7 minutes.

Add half of spinach and 1 tablespoon water to pan; stir until spinach just begins to wilt. Then add remaining spinach and 1 tablespoon more water; cook, stirring, until all spinach is wilted, about 4 more minutes. Season to taste with salt and pepper. Transfer to serving platter and keep warm.

Add beans, tomatoes, olives, vinegar and oregano to pan. Cook, stirring just until beans are hot and tomatoes are soft, about 3 minutes.

Spoon bean mixture over spinach. Sprinkle beans and spinach with bacon.

Servings: 6
Source: California Olive Industry