2bunches rainbow chardrinsed and chopped (stems and greens sperarated)
3tbspolive oil
1Hungarian wax chileor any other hot chile, seeded and diced
1mild chileseeded and diced
2shallotschopped
5clovesgarlicminced
2tspgrated fresh ginger
1tbspbrown sugar or honeyomit if paleo
salt and pepper
1tbsprice wine vinegar or apple cider vinegar
juice of 2 limes
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Instructions
Season shrimp with salt. Heat 1 tbsp olive oil in a large skillet over medium heat. Add shrimp and saute 2 minutes on each side. Transfer shrimp to a plate and set aside.
Add remaining 2 tbsp olive oil to the skillet. Add chiles and shallot and saute until slightly browned, about 3 minutes. Add garlic and ginger and cook 1 minute. Stir in sugar or honey, salt and pepper. Add chard stems and saute until they begin to soften, about 2 minutes.
Add the greens to the skillet along with 2 tbsp water. Cover the pan until the greens wilt, about 3 minutes. Remove the lid and allow the excess water to cook off.
Add the shrimp with liquid accumulated on the plate and cook until the shrimp are heated through. Add vinegar and lime juice. Gently toss.
Serve hot alone or over rice.
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