1 tablespoon olive oil
1 red onion (diced)
1/2 cup chopped fennel
1 mild Hatch pepper or other hot pepper (seeded and minced)
3 cups sliced bok choy
6 cups roughly chopped fresh spinach
1 pound medium shrimp (peeled and deveined)
Kosher salt and freshly ground pepper (to taste)
2 cups hot cooked rice to serve
Steps to Make It
Gather the ingredients.
In a large skillet heat the olive oil over medium-high heat. Add the onion and fennel and sauté for 5 minutes until crisp-tender. Add the hot pepper and bok choy, and sauté for 4 more minutes.
Add the spinach and sauté for 3 or 4 minutes until the spinach wilts. Then add the shrimp and continue to sauté until the shrimp are cooked through and pink, about 4 minutes.
Place the hot cooked rice onto a serving platter, and turn the shrimp and spinach mixture over the rice. Serve hot.