RECIPE: Sauteed Shrimp, Garlic & Kale

Congratulations to Szu-Hua W. for this winning entry in our first Online Recipe Contest!

INGREDIENTS: 

• 1 pound of shrimp, peeled and cleaned
• 6 cloves of garlic, peeled and chopped fine
• 1 bunch of kale
• crushed red pepper flakes
• extra-virgin olive oil 
• 1/3 cup low sodium chicken or vegetable broth 
• juice from 1/2 lemon
• butter 
• black pepper, to taste

INSTRUCTIONS:

1. Remove the tough spines/stem from the kale. Stack the leaves together, roll them slightly, and slice the leaves crosswise into strips. Wash the kale in cold water, and then spin dry or dry well with towels.
2. Rinse the shrimp with cold water and dry with towels.
3. In a saute pan over medium-high heat, melt 1 tablespoon of butter with a tablespoon of olive oil.
4. Add the chopped garlic and cook for about 1 minute. 
5. Add the shrimp to the pan in a single layer, and allow to cook for about 1 minute on each side (use tongs to turn the shrimp to ensure they are cooked evenly). 
6. When cooked, remove shrimp to a bowl with a slotted spoon and set aside.
7. Add the chopped kale to the saute pan with the garlic.
8. Shake in crushed red peppers. 
9. Toss over medium-high heat until the kale is wilted and tender.  
10. Add the broth, stir, and then add the shrimp back to the pan.
11. Stir in lemon juice and add black pepper to taste. 
12. Serve with quinoa (pictured), brown rice or whole wheat couscous.

Recipe & photo submitted by Szu-Hua W.