Spicy Shrimp with Rainbow Chard, Ginger and Chili Peppers

This super tasty colorful dinner comes together quickly if you have a couple people chopping (with a glass of wine preferably). I love the balance of sweet and spicy in this dish. You even use the chard stems which typically are discarded, so there is less waste. This is a variation of a New York Times recipe that we tried a while back. Chicken would be a great substitute in this dish as well.

Spicy Shrimp with Rainbow Chard, Ginger and Chili Peppers

1 pound cleaned shrimp

½ teaspoon kosher salt

2 bunches red or rainbow chard, rinsed (about 1 pound)

3 tablespoons extra-virgin olive oil

5 cloves garlic, minced

2 jalapeno peppers

2 sweet chili peppers or 1 yellow or orange pepper, thinly sliced

1 shallot, chopped

1 teaspoon freshly grated ginger root

2 teaspoons honey

1 teaspoon freshly ground black pepper

2 teaspoons apple cider vinegar, to taste

½ cup cilantro leaves, chopped

Pat dry the shrimp and season with salt. Wash chard and separate stems from the leaves. Thinly slice stems and reserve.

Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the shrimp in one layer and lightly brown on both sides. About 2 minutes total. Shrimp will cook fast. Transfer to a plate and reserve.

Add 2 tablespoons of olive oil to the skillet and once hot, add garlic, peppers, shallot and ginger. Sauté until lightly browned, about 3 minutes. Stir in honey, salt and pepper and cook for 1 minute. Add chard stems and sauté until softened, about 2 minutes more.

Add the chard greens to the pan with 3 tablespoons of water and cover. Cook covered for 2 minutes to wilt the greens. Remove the cover and continue cooking to allow the water to evaporate. Add the shrimp and any accumulated liquid and cook until heated through. Drizzle with vinegar and gently toss. Serve and garnish with cilantro.