Add the sweet potatoes, and cook until soft. Add a few tablespoons or ¼ cup of water to help steam the sweet potatoes, if necessary.*
Add the shrimp, and cook for 2-3 minutes or until they turn pink.**
Turn the heat to low, and add the kale, stirring until wilted.
Season to taste with salt and pepper.
Video
Notes
Don't add more than a ¼ cup of water to cook the sweet potatoes because they may become soggy. Also, cover the skillet with a lid for about 2 minutes. It helps cook the sweet potato faster.
If I'm using more than 2 cups of shrimp, I cook the shrimp first and set them aside to avoid overcrowding the skillet.
Here is a complete list of shrimp recipes for you to try. They are healthy, easy-to-make, and also great as leftovers.
If you don't have a cast-iron skillet, you can use a large non-stick skillet instead.
To store: Leftovers can be stored in the fridge for up to 3 days.
To reheat: You can microwave leftovers or reheat on the stovetop.