Oh, how I love sauteed collard greens – I like to serve them tender but green (not slow cooked where they turn a green-brown) where they still have a bite to them after cooking. I try not to cook all “good stuff” out of this nutritional powerhouse – collards are rich in Vitamin C, Vitamin A, Vitamin K, vital B-complex vitamins and minerals as well as iron and calcium. You think collards could give spinach a run for it’s money?
I’ve made a sweet and salty vegetarian dish of collards with raisins and sunflower seeds but today’s version uses shrimp and sausage for a protein n’ greens meal…plus it is quick, easy and not the mention, quite delicious. This is a 30-minute meal from start to finish – great for a weeknight or when you are in a dinner slump.
I’ve adapted this dish from Collards with Turkey Sausage and Shrimp from the March 2010 edition of Clean Eating Magazine – it’s filling and hearty while healthy at the same time! I subbed fresh bulk turkey chorizo for regular sausage for extra spice and flavor but any sausage would do.
Collards with Sauteed Shrimp and Chorizo
1/2 tsp paprika
1/2 tsp chili powder (no salt added)
1/4 tsp sea salt
1/8 tsp ground pepper
Two dashes of cayenne pepper, optional
1 Tbsp refined coconut oil, butter, ghee or olive oil
2/3 to 3/4 pound of medium or large raw shrimp, tail-off and peeled/deveined
1/2 onion, thinly sliced
2 garlic cloves, minced
1/2 pound fresh chorizo sausage (I used turkey) or other sausage but would change the flavor
1 bunch of collard greens, stems removed and leaves chopped
salt and pepper to taste
1. In a small bowl, mix together paprika, chili powder, salt, black pepper and cayenne. In a medium bowl, toss shrimp with 1 tsp spice mixture until coated.
2. Heat 2 tsp oil or butter in a large sauté pan or wok on medium-high. Add onion and cook, stirring frequently, for 3 minutes, until softened. Add minced garlic and shrimp and cook, stirring frequently, for 3 more minutes, until just turning pink. Transfer onion-shrimp mixture to a bowl and return pan to heat.
3. Heat remaining 1 tsp oil or butter in pan. Add sausage and cook, breaking up meat with a wooden spoon, until browned (3-4 minutes). Stir remaining spice mixture and chopped collard greens into pan. Cover and cook for 2 minutes. Remove lid, stir and cook for 2 more minutes. Add onion-shrimp mixture back to pan, stir and cook for 1 more minute, until heated through. Season with salt and pepper, if needed and serve immediately with squeeze of fresh lemon juice. Enjoy!