1 tablespoon olive oil
½ pound frozen peeled and deveined shrimp (cooked or uncooked, either work)
1 (15-ounce) can diced tomatoes, no-salt-added
1 (15-ounce) can white beans, such as Navy beans, no-salt-added
1 bunch collard greens, stems removed and torn into bite-sized pieces
¼ teaspoon salt
⅛ teaspoon pepper
¼ cup crumbled feta cheese
- Heat a large skillet over medium heat, then add the olive oil to coat the pan.
- Add the shrimp (no need to thaw) and tomatoes and cook until the shrimp turn opaque with a pink hue, about 4 minutes on each side.
- Add the beans and collards and cook, tossing often with tongs, until the greens are wilted and the beans are warmed through, about 5 minutes.
- Season with salt and pepper, then divide into 2 serving bowls. Top with the crumbled feta.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 12g
Saturated Fat: 4g
Total Sugar: 8g (Added Sugar: 0g)