In a pan, heat oil, garlic, and herbs until simmering hot, allowing the flavors to develop. Reduce heat to medium-low.
Add spinach and flax meal. Press the greens down and let them heat through, stirring.
Continue to cook, allowing the flavors of the mixture incorporate with the greens. After 15 minutes, add the beans and onion, then allow all to heat well. Serve hot.
Variation:
- You can also use collard, turnip, or other greens instead of the spinach.
- Adding a few shots of pepper sauce helps to bring out the flavors well; the key to cook the blend on low heat, and slowly to allow the flavors to really work through the greens.

2 teaspoon olive oil
2 teaspoon chopped garlic
1/2 teaspoon sweet basil
1/2 teaspoon oregano
1 package of frozen chopped spinach, thawed and drained (or you can use a double handful of fresh spinach)
1 tablespoon flax seed meal
1 can of pinto beans, drained and rinsed
1/2 yellow onion, chopped