I know some wouldn’t agree with me, but I think kale is wonderful! I love recipes prepared with this yummy green.
Today I want to share a one pan meal that I made last week and really enjoyed. I used a pre-existing recipe and changed it up a bit. It’s quick which makes it perfect for busy evenings during the week.
2 1/2 tbsp Olive Oil
1/2 cup Diced Onion
2 Garlic Cloves, Minced
2 Medium Sweet Potatoes, diced
2 1/2 cups Shrimp
3 cups Chopped Kale
Salt, Pepper, and Crushed Red Pepper or Cajun Seasoning
First, you will want to heat up your oil in your pan over medium heat. I love cooking with cast iron, but you can use nonstick if you prefer.
Add your onion and seasoning of your choice. I used crushed red pepper this time, but I think I might try adding some Slap Ya Mama next time for a little more kick. Cook until the onion is tender and starts to become golden.
Now add your garlic. I like to use Spice World Minced Garlic, which doesn’t have to cook as long. If you are using fresh garlic, you will want to add it a bit sooner and cook until the garlic is soft and can be pierced with a fork.
Next, add your sweet potato. Cook it until it is soft – this will be the step that takes the longest. It may take up to 15 minutes – you can help it along by adding water or covering the pan to steam the potatoes (I ended up doing both and it took around 10-12 minutes.)
Now add in your shrimp and cook until pink (around 3-4 minutes.)
And the pièce de résistance (in my opinion) – the kale! Stir until the kale is wilted. I would also suggest turning your heat to low for this step.
Lastly, season with salt and pepper. The serving size should be around 4 (my hubby and I ate this and had leftovers.)
This is a great gluten-free, low carb option – but I love preparing some rolls to go along with it. I have a hard time letting go of my carbs!
You can also add other ingredients if you so choose. I think I may include zucchini the next time around, and possibly sausage in place of the shrimp. Yum!