This quick dinner is a last hurrah for our favorite winter vegetables. It's packed with both nutrients and flavor to tide you over until real life begins to approximate the verdant spring beauty portrayed in the glossies.
Melt 1 tablespoon of the butter over medium-high heat in a 12-inch nonstick frying pan. Add the shrimp and cook, turning once, until just opaque. Remove to a plate.
Melt the remaining tablespoon butter in the same pan over medium-high heat. Add onion and shiitakes and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the garlic and cook, stirring, for one minute.
Add the kale by the handful and cook, stirring occasionally, until wilted and almost tender, about 5 minutes. Add the soy sauce, wine, and cream, and cook until sauce has thickened slightly, 2 to 3 minutes. Return shrimp to pan along with any accumulated juices and continue cooking for a minute or so to rewarm. Serve immediately.