Servings: 2

2 Tbs extra-virgin olive oil, divided 2 Tbs extra-virgin olive oil, divided
1 Tbs. vindaloo seasoning 1 Tbs. vindaloo seasoning
1/2 pound shrimp, peeled and deveined ½ pound shrimp, peeled and deveined
1 carrot, chopped into bite sized pieces 1 carrot, chopped into bite sized pieces
1/2 head of broccolo, broken into florets and ends trimmed ½ head of broccolo, broken into florets and ends trimmed
3 cloves of garlic minced 3 cloves of garlic minced
1/2 bunch of kale, roughly chopped ½ bunch of kale, roughly chopped
1/2 bunch of callared greens, roughly chopped ½ bunch of callared greens, roughly chopped
Salt and pepper Salt and pepper

1. sprinkle shrimp with vindaloo seasoning
2. heat Tbs of oil in large skillet. add shrimp and sear on one side for 3 mins. flip and sear another minute or two. remove shrimp and set aside.
3. add remaining oil to pan. add carrots and saute about 5 mins. until soft. add garlic and broccoli; saute another 3 mins. season with pepper and salt.
4. add chopped greens and saute until wilted 2 to 3 mins. toss in a bit more vindaloo seasoning.
5. add shrimp back to the skillet and toss.
6. serve immediately.