Spicy Shrimp with Baked Kale

Ingredients:

• 3 large bunches red kale, stems trimmed, leaves coarsely chopped
• 5 tablespoons extra-virgin olive oil
• 450 g large shrimp, peeled and deveined
• Half a red onion, thinly sliced
• 1/4 cup mild harissa
• 1/3 cup toasted salted almonds, chopped
• 1/3 tbsp. pomegranate seeds
• 3 heads red endive, cut into 2cm pieces.
• 3 blood oranges, peeled and sliced ​​into rounds
• 2 tablespoons freshly squeezed lemon juice

Preparation:

1. Preheat oven to 450°F (245°C). On a rimmed baking sheet, toss the kale with 3 tablespoons of olive oil. Add 1/3 cup of water; season with salt and pepper. Roast the kale, stirring halfway through, until tender and lightly charred, about 20 minutes. Transfer to a large bowl.
2. Meanwhile, on another rimmed baking sheet, toss the shrimp and red onion with the harissa and the remaining 2 tablespoons olive oil; season with salt and pepper. Bake until the shrimp are cooked through, 10 minutes. Transfer the shrimp to a medium bowl, discarding the onion and any juices into the bowl with the cabbage.
3. Add the almonds, pomegranate seeds, endive, oranges, and lemon juice to the bowl with the cabbage and toss; season with salt and pepper to taste. Divide the salad among plates and top with the shrimp.