Sautéed Shrimp and Kale with Toasted Pine Nuts and Feta

I'm working on a recap of my amazing weekend but in the mean time here is a recipe!

This was one of those impromptu meals that came out so well I had to pat myself on the back about what a brilliant chef I am. Just ignore the fact that I am not actually a chef at this time but with this recipe maybe I have a chance! Anyone need a recipe developer or tester?? Hmm??

This particular healthy recipe came about from some organic kale I bought at the farmers market and some fresh shrimp from the supermarket. It tastes so rich with the sauce that is created from the warm aromatic onion and garlic, smooth white wine and bite of vinegar. I also loved the contrast in texture from the slightly chewy, soft sautéed kale and the crunchy toasted pine nuts.

As a round two recipe I added some whole wheat rotini and it worked perfectly to soak up all that deliciousness.

Sautéed Shrimp and Kale with Toasted Pine Nuts and Feta

Serves 4

Printable Recipe

Ingredients

1 lb shrimp, peeled, deveined and tails removed

Greek dressing, to cover shrimp

1 Vidalia onion, chopped

2-3 Tbsp chicken broth or water

2 tsp minced garlic

1 bunch of fresh kale, washed, destemmed and chopped

Dash of semi-dry white wine

Handful of toasted pine nuts

1 tsp red wine vinegar

4 Tbsp feta cheese

Coarse salt and fresh ground pepper, to taste

Directions

1. Place the shrimp in a medium bowl and pour Greek or Italian dressing over, toss to coat. 

2. Spray a large, straight sided skillet with cooking spray and heat over medium high heat.

3. Add the onions and cook until soft, about five minutes. Add chicken broth or water as needed to keep onions from sticking.  Add the garlic and cook an additional minute.

4. Place the shrimp in the pan and cook for about a minute until first side begins to turn pink.  Turn to second side and top with kale.  Cover and cook an additional two minutes.

5. Pour a dash of white wine to the pan and stir to combine shrimp and kale mixture.  Cook two more minutes.

6. Remove pan from heat and stir in handful of pine nuts and 1 tsp red wine vinegar.

7.  Top each serving with 1 Tbsp feta cheese.