Today's recipe comes from Pamela Salzman
, a cooking instructor in the Los Angeles area who focuses on whole, seasonal, and locally-grown organic foods ... and earned certification as a holistic health counselor from the Institute for Integrative Nutrition.
Pamela focuses on recipes taught in her classes, as well as nutrition education. As she says, “The motivation behind my cooking classes and this site is to encourage and inspire people to get back in the kitchen and cook real food.”
6 medium cloves of garlic, finely chopped
1 pound fresh tomatoes, peeled, seeded and diced (or canned, drained)
1/4 teaspoon red pepper flakes
2 Tablespoons chopped fresh flat-leaf parsley
1/2 cup dry white wine
1-1/2 cups cooked cannellini or Great Northern beans or one 15-ounce can, drained and rinsed
2 cups baby spinach leaves
Freshly ground pepper to taste
Heat the oil over medium heat in a large skillet. Add the garlic and cook just until fragrant, less than a minute. Stir in the tomatoes, red pepper flakes, parsley and a few healthy pinches of salt. Cook for 2 minutes. Add the wine and bring to a simmer.
Add the shrimp and cook, turning, until opaque throughout, 3 to 5 minutes. Stir in the beans, spinach and a few grinds of black pepper. Cook until everything is heated through and spinach is wilted.
Season with salt and pepper to taste. Delicious served over rice, millet, polenta or pasta.
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