This makes either a single large launch portion or two smaller portions. Scale up as needed.

1/2 lb shrimp (20 count), peeled and deveined

6 kale leaves, washed, removed from steps, coarse chopped

3 Tbsp olive oil

3 large cloves of garlic, thinly sliced

2 tsp red pepper flakes

Juice of 1/2 lemon

Old bay seasoning

Salt

Pepper

Feta cheese

Heat the oil in a large cast iron or stainless steel pan over medium heat.  You want the oil shimmering, but not smoking.

Add the red pepper flakes to the oil and let them heat up and flavor the oil for about 1 minute.

Add all the garlic to the oil now and let it do the same. About another minute until you can start smelling it.

Add the shrimp, give a light dusting of the Old Bay seasoning or maybe some salt and cayenne.

As soon as you add the shrimp, add the kale to the pan. Work the kale down into the oil so it picks up all of the flavor and starts wilting. It will take the kale about 5 minutes total.

As the kale is wilting down in the pan, watch the shrimp and flip them after a couple minutes. If the shrimp are done before the kale, pull them off of the skillet individually and put them on a plate.

Right before you pull the shrimp, squeeze the juice of one half lemon (or a full lemon if you like) on top of everything and mix it into the pan.

Once the kale is wilted how you like it, scrape it in all of the goodness from the pan onto the plate.

Top the kale with some fresh ground sea salt and black pepper.  Add a little feta cheese on top of it all and enjoy.

Note: if you are scaling this up, you’re likely going to have to work the kale and batches. Don’t overcrowd the pan or the kale will not wilt down.

This is a spicy, tangy, crunchy, surprisingly good meal!