You all know I like to keep it really simple. I don’t like complicated and if I can cook it all in one pan, or throw it in a slowcooker, I’m very happy. This is one of my more simple recipes because I choose to buy a lot of the stuff pre-cut or cooked, you don’t have to!
Ingredients
- Olive oil or coconut oil for sauteing
- Lemon juice for heating shrimp
- ½ a medium white or yellow onion, diced
- Red pepper flakes, to taste ( I use Penzy’s, they are so full of flavor, only need pinch)
- 3 garlic cloves, minced (You can buy garlic pre-minced by it’s hard to find organic)
- 2 cups sweet potatoes, peeled and cubed (1 large)
- 2 cups pre-cooked, tail-off, shrimp (wild caught if possible)
- 3 cups trimmed and chopped kale leaves (I buy this pre cut / washed and organic, we go through a lot of kale)
- Ground black pepper
- Salt
Instructions
- In a saucepan, add the coconut or olive oil over medium heat.
- Add onions and red pepper flakes.
- Cook until onions are soft and golden.
- Add garlic and cook for about 30 seconds.
- Add sweet potato and cook until soft. It is about 10-15 mins. If you cover it, it will go faster with the steam, just don’t forget to check and stir.
- While that is cooking grab a much smaller skillet, or sauce pan, and put the thawed shrimp in with the lemon juice, cover on med-low heat.
- When the shrimp is heated and sweet potatoes are almost soft enough, stir in the kale.
- Turn the heat to low and cover for a few minutes, check and stir, repeat until wilted.
- Season to taste with salt and pepper.