Spinach, Shrimp and Sweet Potato Skillet

Spinach, Shrimp and Sweet Potato Skillet

Yield: 2, 2-cup servings

Ingredients:

- 1 lb peeled, deveined shrimp

- 4 cups baby spinach, stems removed, chopped (OR 4 cups kale, raw)

- 2 medium sweet potatoes, diced

- ½ yellow onion, diced

- 1 garlic clove, minced

- 1 Tbsp olive oil

- ¼ cup white wine

- Salt and pepper, to taste

Directions:

1. Preheat oven to 425°F. Cut sweet potatoes into bite-sized pieces. Toss pieces in olive oil. Bake in oven for 20-25 minutes, or until pieces are fully cooked.

2. Heat olive oil in medium skillet. Cook garlic and onion about five minutes, or until onions become translucent.

3. Add spinach to skillet. Add white wine and let it steam the spinach until softened, but still green.

4. Add sweet potato and move ingredients to side of the skillet. In center, add shrimp. Sprinkle with salt and pepper. Cook until pink on one side, then flip shrimp to cook on the other side.

5. When shrimp are cooked, stir together components. Serve hot.