INGREDIENTS

1 tbsp olive oil

½ pound frozen peeled and deveined shrimp (cooked or uncooked, either work)

1 (15-ounce) can diced tomatoes, no-salt-added

1 (15-ounce) can white beans, such as Navy beans, no-salt-added

1 bunch collard greens, stems removed and torn into bite-sized pieces

¼ tsp salt

⅛ tsp pepper

¼ cup crumbled feta cheese

INSTRUCTIONS 

Heat a large skillet over medium heat, then add the olive oil to coat the pan.

Add the shrimp (no need to thaw) and tomatoes and cook until the shrimp turn opaque with a pink hue, about 4 minutes on each side.

Add the beans and collards and cook, tossing often with tongs, until the greens are wilted and the beans are warmed through, about 5 minutes.

Season with salt and pepper, then divide into 2 serving bowls.

Top with the crumbled feta. Serves 2.

Courtesy of Oldways