Sweet Potato, Kale and Shrimp Skillet

• Gluten free
• Paleo

• Seafood

  • 2 cups Shrimp, fresh

• Produce

  • 2 Garlic cloves
  • 3 cups Kale, leaves
  • 1/2 cup Onion
  • 2 cups Sweet potatoes

• Baking & Spices

  • 1 Black pepper, ground
  • 1 Red pepper flakes
  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Virgem olive oil

Found on primaverakitchen.com

Description

Ingredients

• 2 tbsp extra-virgem olive oil
• ½ cup onion, diced
• A pinch of crushed red pepper, to taste
• 2 garlic cloves, minced
• 2 cups sweet potatoes, diced
• 2 cups fresh shrimp
• 3 cups trimmed and coarsely chopped kale leaves
• Salt and ground black pepper

Directions

• In a cast iron skillet, add the extra virgin olive oil over medium heat. Add onions and crushed red pepper. Cook until onions are soft and golden. Add garlic and cook for about 30 seconds. Add sweet potato and cook until soft.  In case you need, add a few tablespoons of water or 1/4 cup to help steam the sweet potato. Add shrimp and cook for 2-3 minutes, or until they turn pink. Turn the heat to low and add kale, stirring until wilted. Season to taste with salt and pepper.

Nutrition