In all areas of life it can be difficult to find the right balance. This is true in cooking for a family with varying food preferences and eating styles. Sometimes trying a new dish can be a total flop or it can be a success. Occasionally a dish I think will be met with resistance proves to win over the family. That was the case with this Shrimp, Kale, and Sweet Potato skillet.
Why do I even try to get people in my family to eat things I don’t think they will like? As a child I didn’t like cabbage and today I enjoy it. Many times foods that we previously abhorred become tolerable or even palatable. Once in a while we discover that the scales shift altogether and we love a food that we previously disliked.
The people in my home do not readily ask to eat kale. They have never liked anything that I have made with it, they say. Also, D3 does not like sweet potato anything. However this Shrimp, Kale, and Sweet Potato skillet sounded tasty, brunch worthy, and healthy.
Skillets are great for any meal. I love serving skillets for brunch and throwing an egg on top. Also, one pot meals such as skillets cut down on dishes. That definitely brings harmony into my household.
To be honest I did pull a bit of a trick on the girls. I used white sweet potatoes, instead of the traditional orange hued tubers. Both D3 and D4 thought that they were being served good old white potatoes. D3 cleaned her plate before mentioning to me that the dish seemed very sweet. What kind of potato had I used? When I affirmed that they were sweet potatoes she was not happy, reminding me that she does not like sweet potatoes. She had already eaten the plate of food that was served to her.
I agree that the Shrimp, Kale, and Sweet Potato skillet was a little bit on the sweet side, even with the crushed red pepper. For me, the egg I added on top evened out the sweetness. Of course, the buttermilk biscuits I served with our brunch changed the health aspects of the meal, but as always were a winner. Also, when a very healthy dish is served having something less healthy is fine. It brings parity to the meal.
While I loved the Shrimp, Kale, and Sweet Potato skillet; most notably, I was delighted that everyone ate it, even if they didn’t love it. Nothing ventured, nothing gained; and this was a great gain toward balancing new foods and healthy meals.
How do you find balance in your mealtimes? With health, eating preferences, and varying likes it can be challenging. Share your tried and true tips with me.
Shrimp, Kale, and Sweet Potato Skillet
- 2 tablespoons olive oil
- ½ cup onion (diced)
- ½ teaspoon crushed red pepper falke
- 2 garlic cloves (minced)
- 2 cups white sweet potatoes (diced)
- 1 pound fresh shrimp
- 4 cups kale leaves (trimmed and chopped)
- Add olive oil to a large skillet over medium heat.
- Add onions and red pepper flakes.
- Cook onions until translucent. Add garlic, stir to combine.
- Add sweet potato to the skillet and cook until fork tender. A tablespoon or 2 of water can be added to the skillet to prevent sticking. This also allows the potatoes to steam.
- Add shrimp to the skillet and cook for about 3 minutes, stirring gently.
- When the shrimp is pink, stir in the kale. Turn heat to low and toss gently until kale has wilted.
- Serve hot from the skillet.