Carolina Shrimp Soup

• 4 teaspoons olive oil, divided
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 5 garlic cloves, minced
• 1 bunch kale, trimmed and coarsely chopped (about 16 cups)
• 1 medium sweet red pepper, cut into 3/4-inch pieces
• 3 cups reduced-sodium chicken broth
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Minced fresh chives, optional

1. In a 6-qt. stockpot, heat 2 teaspoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook just until shrimp turn pink, 1-2 minutes longer. Remove from pot.
2. In same pot, heat remaining oil over medium-high heat. Stir in kale and red pepper; cook, covered, until kale is tender, stirring occasionally, 8-10 minutes. Add broth; bring to a boil. Stir in peas, salt, pepper and shrimp; heat through. If desired, sprinkle servings with chives.

olive oil, shrimp, garlic, kale, sweet red pepper, chicken broth, blackeyed peas, salt, pepper, fresh chives

Taken from www.tasteofhome.com/recipes/carolina-shrimp-soup/ (may not work)