Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil glistens, add the thinly sliced garlic, sautéing for about 30 seconds until it turns fragrant and lightly golden.

Next, stir in the rinsed and drained canned small white beans. Cook for 1-2 minutes, allowing the beans to warm through. Gradually add the fresh spinach, tossing gently for about 1-2 minutes until the leaves begin to wilt.

Drizzle in 1 tablespoon of fresh lemon juice, and season with ¼ teaspoon of kosher salt and a pinch of black pepper. Stir well for another minute, cooking until the spinach is just wilted.

Remove the skillet from heat and fold in 1 tablespoon each of chopped chives, fresh parsley, and drained capers. Mix gently to combine all ingredients.

Transfer your warm Sautéed Garlic Spinach and White Beans to a serving dish. For an extra touch, drizzle with a little more high-quality olive oil and sprinkle with flaky sea salt. Serve immediately.