So I’m on this anti-inflammatory diet that is supposed to help reduce the pain in my shoulder. And the thing is, it’s working! Well, between the diet, and the physical therapist, and icing the shoulder twice a day, I’m having a lot less pain. And I like that.

So I’ve been experimenting in the kitchen. One of the foods that’s on my “eat lots!” list is kale. And, sadly, I don’t like kale.

I’ve found that I can include some shredded kale in my salad at lunch, and it’s pretty inoffensive there. Especially if the salad also contains a handful of nuts, a handful of berries, and is dressed with a yummy home-made dressing.

But as part of a main course? Can you create a kale recipe that tastes good?

I think I’ve come up with one. It includes a fair bit of shredded kale. But I like it. It’s good.

And it’s Lenten! With the Advent fast coming up, it’s good to have some new recipes on hand.

Shrimp with Kale and Sweet Potatoes


  • 2 Tbsp olive oil or avocado oil
  • 1 medium onion, chopped
  • Red pepper flakes, to taste
  • 2 or 3 large garlic cloves, minced (or more if you really like garlic)
  • 1 tsp minced ginger
  • 2 small sweet potatoes, peeled and cut into bite-sized cubes
  • 1 cup fresh pineapple, cut into bite-sized cubes
  • 1 pound shrimp, peeled (I use frozen salad shrimp that comes pre-cooked and cleaned; if you use that, just thaw it in the fridge and drain it in a colander)
  • 3 or 4 large kale leaves, trimmed and shredded
  • Ground black pepper
  • Salt


  1. Add a couple of tablespoons of olive oil to a large cast-iron skillet over medium heat.
  2. When the oil is hot, add the onions and red pepper flakes. Cook until the onions are soft and golden.
  3. Add the garlic and ginger, and cook for about 30 seconds.
  4. Add the sweet potato and pineapple chunks, and cook until the sweet potatoes are soft. It will take about 10 or 15 minutes. To speed things up, you can add a few tablespoons of water to the skillet and put a lid on it to help steam the sweet potato.
  5. Add the shrimp to the skillet. If you’re using raw shrimp, cook 2 or 3 minutes, or until they turn pink. If you’re using pre-cooked salad shrimp, just stir it in and let it start to heat up.
  6. Turn the heat to low and add the kale, stirring until it’s as done as you like it. I like it cooked a little bit past the point that it’s wilted.
  7. Add salt and pepper to taste


P.S. If you’re looking for an anti-inflammatory recipe that you can use before Advent starts, try this chile recipe from Andrea Ward.  It uses ground turkey, and no kale!

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