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Kale and Shrimp Bowl with Mushrooms and Avocado

kept bycegrice

1 serving


1 Tbsp olive oil, divided
4 oz raw shrimp, deveined, tails removed
2 cloves garlic, thinly sliced
1/8 tsp salt
1 cup cremini mushrooms, quartered lengthwise
1/2 bunch kale, stems removed, cut into large pieces
1/2 bunch raw collard greens, stems removed, cut into large pieces
1 tsp tamari
hot sauce, to taste
1/4 avocado, thinly sliced



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