This recipe is taken from the 2014 Milk Calendar. This quick recipe is a super way to try out kale, Swiss chard, turnip greens, beet greens and spinach, or a mixture, to boost those dark, leafy greens servings that are so good for you. Tender, garlicky shrimp on top make this seem like something special – only you have to know how easy it is to make. Serve over brown rice or noodles.
- Prep: 10 min - 15 min
- Cooking: 12 min
- 1 tbsp (15 mL) butter
- 1 lb (450 g) large shrimp peeled and deveined
- 3 garlic cloves minced
- Salt and pepper to taste
- 1 small onion thinly sliced
- 2 tsp (2 mL) dried dried basil
- 8 cups (2 L) chopped hearty cooking greens (about 8 oz/250 g)
- 2 tbsp (2 mL) cornstarch
- 1 cup (250) 5 % cream
- 2 tbsp (30 mL) freshly squeezed lemon juice
In a large skillet, melt half the butter over high heat. Sauté shrimp, 1 clove of garlic and a pinch each salt and pepper for about 3 min or until pink and opaque; transfer to a bowl. Cover to keep warm.
Return skillet to medium heat; add remaining butter. Sauté remaining garlic, onion, basil and remaining salt and pepper for about 3 min or until softened. Add chopped greens and sauté for about 5 min or until just wilted and tender.
Whisk cornstarch into cream and stir into pan; cook, stirring, for about 3 min until thickened. Serve greens topped with shrimp and sprinkle with lemon juice.
To save on preparation time, look for pre-washed, chopped bags of greens where prepared salads are shelved at the grocery store.
Use a mixture of scallops and shrimp, cooking them separately in the first step; add a pinch to 1/8 tsp (0.5 ml) hot pepper flakes with onion.
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Top 5 Nutrients
|Calcium:||19 % / 210 mg|
|Vitamin B12:||83 %|
|Vitamin A:||41 %|