I’ve been hearing a lot about kale lately. Recently, several of my family members and friends have been touting the many benefits of kale. I never really perused the “leafy” aisle much at the grocery store because quite frankly, they all look alike to me.
I was so wrong.
I looked it up and discovered that I definitely need to incorporate more of this leafy vegetable into our diet. In addition to its obvious addition of fiber, it is also great for digestion and adds many essential antioxidants as well as anti-inflammatory properties in addition to providing omega 3 fatty acids to the body.
This recipe is a conglomeration of several that I found online. It turned out scrumptious with a kick and can be whipped up in a half hour’s time allowing you more time to love and enjoy the people in your life!
2 cups of large shrimp with tails on (frozen works just fine)
2 tbsp red pepper flakes (or more if you like it kicked up like we do!)
2 tbsp olive oil
3 or 4 cloves of garlic pressed
half a red onion diced
1 sweet red pepper diced
1 cup sun-dried tomatoes julienned
2 cup of kale finely chopped.
salt and pepper to taste
shaved Parmesan for garnish
THE EXPERIENCE OF CREATING SPICY SHRIMP AND KALE:
Saute the garlic in the olive oil on low to medium heat in a deep saucepan without burning. Toss in red onion and sweet peppers until soft for approximately 5 to 7 minutes. Toss in sun-dried tomatoes for a minute or so while stirring. Place shrimp and kale into pan and saute for an additional 5 to 7 minutes until shrimp is opaque.
Serve on a tight bed of organic quinoa and garnish with fresh shaved Parmesan cheese.
Serve a PearTini with freshly shaved ginger and a pear garnish and you’re gold!