In this heat there is no way I will turn on my oven to cook dinner. Yes I know that cooking outside on a grill is an excellent way to prepare dinner during the summer but sometimes a little variety is nice. That’s why I love, love, love this meal. It’s light, yet filling and quickly made on the stove top.
I also love that it’s a one-pot type of meal with a dark green and orange vegetable already included – Eating Well with Canada’s Food Guide recommends that all Canadians over the age of two eat a dark green and orange vegetable every day. This recipe makes that recommendation easy to follow!
Enjoy it on its own, over rice or a bed of your favourite greens, or I would imagine it would be delicious in a wrap! Here is my adaptation of the recipe.
Make 4 servings.
- 2 tsp. vegetable oil
- 1 medium onion, diced
- Red pepper flakes, to taste (optional)
- 2 garlic cloves, minced
- 2 cups sweet potatoes, diced (about 1 large sweet potato)
- 2 cups fresh shrimp (you can also use precooked shrimp – just thaw it first)
- 4 cups trimmed and coarsely chopped kale leaves
- Ground black pepper and salt, to taste
- Heat a large frying pan at medium heat and add vegetable oil.
- Add onions and red pepper flakes.
- Cook until onions are soft and golden.
- Add garlic and cook for about 30 seconds.
- Add sweet potato and cook until soft - about 10-15 minutes. After about 8 minutes add a few tablespoons of water to help steam the sweet potato.
- Add shrimp and cook for 2-3 minutes, or until they turn pink and reach a temperature of 74 C/165 F. If you are using precooked shrimp just heat them in the pan about 1 minute per side.
- Turn the heat to low and add kale, stirring until wilted.
- Season to taste with salt and pepper.
Original recipe from Primavera Kitchen at http://www.primaverakitchen.com/sweetpotatokaleandshrimpskillet/