Beans and Greens 1

2 tbsp Olive Oil
6 large leaves Fresh sage, chopped
2 cloves Garlic, chopped, smashed or crushed
2 cans diced tomatoes (seasoned ones are good)
2 cans cannolini beans, drained and rinsed
Field greens or mesclun

Heat the olive oil in a medium sauce pan over medium heat, add sage leaves and garlic. Allow them to cook for a minute or two until the garlic just begins to color. Add the tomatoes with their juice and lower the heat to simmer. Allow the mixture to cook down until there is only a small amount of liquid remaining. Add the beans and heat through. Season with quite a lot of black pepper to your taste. Serve the mixture over field greens or mesclun. If desired, the side dish may be drizzled with extra virgin olive oil and/or basalmic vinegar to taste.