Shrimp with Kale and Tomatoes
Here is what you will need:
1 medium-size bunch kale
Salt and pepper to taste
2 tablespoons extra virgin olive oil
12 large/jumbo shrimp, peeled and deveined
2-3 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes (to taste)
1 14.5-ounce can chopped tomatoes in juice
1/4 teaspoon sugar
1 TBS fresh oregano or thyme (you could sub 1 tsp dried)
Pasta, brown rice, rice, or anything you want to serve this with.
Remove the kale from it's tough stem.
The chop kale and rinse it.
Fill a large pot of water, bring it to a boil and add salt. Have a bowl of ice water standing by. Put kale in boiling water for 2 to 3 minutes. (Tip, if you are making pasta for this dish, don't pour out your kale water, cook your pasta in it!)
While kale cooks, chop up your oregano and garlic.
After 2 to 3 minutes use a slotted spoon and put the kale in the ice bath.
When kale is completely cooled, strain it and squeeze out excess water.
Heat oil in a pan, season shrimp with salt and pepper and cook about 2 minutes a side. It's OK if they are a little under cooked because you will be heating them up once you make the sauce.
Remove shrimp from pan and set aside.
Turn heat down in pan and add garlic and pepper flakes. Cook for about 30 seconds.
Add tomatoes to the pan.
Let the tomatoes cook down a bit then add oregano.
Add kale to the dish. If it gets too dry add some vegetable or chicken stock or the water you boiled your kale in.
Cook kale until soft then add the shrimp to the pan to warm it up.
Serve with your choice of starch. I used brown rice.