• 1 1/3 cups yellow onion, chopped
  • 2 cups low-sodium vegetable broth, divided
  • 4 teaspoons honey
  • 8 teaspoons garlic, minced
  • 4 teaspoon ginger, fresh grated
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • 1 1/3 cups red bell pepper, minced
  • 1 (1-pound) bag Nature’s Greens® Kale
  • 4 tangerines, peeled, seeds removed and chopped
  • 12 ounces medium peeled and deveined shrimp, thawed
  • 1/2 cup almonds, chopped

In a large skillet over low heat, sauté onions in
half of broth until translucent. Add remaining
broth, honey, garlic, ginger, crushed red
pepper, black pepper, salt, red bell pepper,
kale, and tangerines, and stir continuously
8-10 minutes. Stir in shrimp to heat through,
transfer to serving dishes, and garnish each
plate with a quarter of the almonds.


Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.