- 1 pound jumbo shrimp, shelled and deveined
- 2 tablespoon extra virgin olive oil
- ½ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon dried oregano
- ⅛ teaspoon thyme
- ¼ teaspoon cayenne pepper
- salt and pepper
- 2 bunch Nature's Greens Collards Greens
- ¼ cup olive oil
- 15 ounces diced tomatoes
- ½ cup yellow onion, diced
- kosher salt & pepper
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Heat olive oil in large skillet or pot . Add onion, garlic. Sautee for 1-2 minutes. Add Nature's Greens Collard Greens. Season with salt and pepper. Sautee for 2 minutes until collard greens start to wilt. Cover with lid continue to let simmer for 15-20 minutes.
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Place shrimp in a large bowl. Add olive oil, red pepper flakes, garlic powder, onion powder, dried oregano, thyme, cayenne pepper, black pepper. Toss until shrimp is well coated.
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Heat olive oil in large skillet. Add shrimp to skillet in a single layer and sautee for 3 minutes. Flip shrimp and cook for another 2 minutes.
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Serve shrimp with rice or enjoy as a low carb option by itself.
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