Shrimp, Beans and Greens

A quick stew of tomatoes, white beans and kale with perfectly cooked shrimp make a delicious and hearty weeknight dinner.

Ingredients

• 1 pound shrimp, peeled and deveined

• 2 cans diced tomatoes

• 2 cups chicken stock

• 2 cans navy beans, drained and rinsed

• 2 cloves garlic, minced

• 1 teaspoon red pepper flakes

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 teaspoon ground coriander
• 1 teaspoon dried thyme

• 1 bunch kale, chopped

• 1 lemon, for serving

• 2 tablespoons olive oil

Instructions

1. Season the shrimp with salt, pepper, coriander and thyme

2. Heat oil in saute pan over medium heat. Add the garlic and red pepper flakes and cook for 2 minutes

3. Add the kale and saute for 1 minute. Add the tomatoes with juices, beans, chicken stock, and simmer for 10 minutes.

4. Toss in the shrimp and cook for about 5 minutes until the shrimp is just cooked through.

5. Serve with a squeeze of lemon.

Takes 20 minutes

Serves 4