|White Bean and Spinach Saute. Served with Kale Salad and|
This dish can easily be made vegan by omitting the shrimp and goat cheese.
White Bean and Spinach Saute
Serves 2 (I saved my leftovers for an easy Sunday lunch)
- 3 tablespoons olive oil, divided
- 1/2 of an onion, cut into half moons
- 3-4 cloves garlic, minced
- 1/4 cup almonds, roughly chopped
- 8 ounces large shrimp, peeled and devined
- 1 (15 ounce) can of white beans or cannelloni beans
- 1/4 cup red wine
- 2 cups spinach, trimmed and roughly chopped
- Salt and pepper to taste
- Crumbled goat cheese (optional for garnish)
- Heat 2 tablespoons of olive oil over medium heat until shimmering. Add onions and saute until soft and just beginning to brown, 5-10 minutes.
- Add garlic and almonds and cook until garlic is fragrant, 1-2 minutes.
- Push pan contents to one side and add a little more oil in the empty space if necessary. Allow the oil to come to temperature (10 seconds), then add the shrimp. Sear on each side for 1 minute before combining into the vegetable mixture.
- Add beans and heat through. When the beans have warmed, add the red wine and cook until the wine has reduced to 1/2 its volume.
- Lower heat to medium-low and stir in spinach until just wilted, about 1 minute.
- Add salt and pepper and drizzle with olive oil.
- Serve topped with soft goat cheese.
*Our landlord and his friend were experimenting with fried fish on the charcoal barbecue. I went over to drop off some bread, and found them out back with two large pans of oil, beer batter, and about 5 pounds of fish. I stayed for a lot of laughs and a few glasses of wine.