After a delicious, and expensive, restaurant week…Mike and I decided to stay home Friday night and make a great dinner ourselves. This week I got my first delivery from Fresh Picks, a CSA-ish company that delivers organic, seasonal fruit and veggies to my door step every Tuesday! My first delivery was super exciting-I got gorgeous produce, several items which I’ve never tried before. Leeks, Boston Lettuce, Collard Greens, Black Radishes, Garlic, Yukon Gold Potatoes, Sprouts, Portabella Mushrooms, Navel Orange, Pink Lady apples, Mango, and Strawberries. Yea, I was pretty freaking excited!
One of the things I’ve never cooked before was collard greens. Luckily, my Clean Eating mag had just arrived Thursday and had a fantastic recipe for collards with shrimp and turkey sausage.
Spicy Collard Greens with Turkey Sausage and Shrimp
1 tsp Chile Powder
1 tsp Paprika (I didn’t have any so I didn’t use it and it still turned out great!)
1/2 tsp Sea Salt
1/4 tsp each ground Black Pepper and Cayenne Pepper
1 lb large raw shrimp, peeled and deveined, tail off (I actually had pre-cooked shrimp so I just used those and didn’t cook them as long)
1 tbsp Olive Oil, divided
3 medium shallots, thinly sliced (I didn’t have shallots on hand so I just used a regular onion)
2 lean deli-fresh Turkey Sausages (7 oz) casings removed (I had some Jimmy Dean’s turkey sausage crumbles on hand and just used those)
1 bunch collard greens (about 1 lb), stems removed and leaves chopped
*The original recipe only calls for half of what I’ve listed above for the spice mixture. I love spices so I doubled the recipe and I thought it turned out perfect!
1. Mix together chile powder, paprika, salt, black pepper, and cayenne. Toss shrimp with 1 tsp of this mixture until coated.
2. Heat 2 tsp oil in a large sauté pan or wok on medium-high. Add shallots and cook until softened (approx 3 min). Add shrimp and cook until just turning pink (about 3 minutes if you have raw shrimp, just a short amount of time if they’re already cooked). Transfer mixture to a bowl and return pan to heat.
3. Heat remaining 1 tsp oil in pan. Add sausage and cook for about 3 minutes until browned. Stir remaining spice mix and collard greens into pan. Cover and cook for 2 minutes. Remove lid, stir and cook for about 2 or so more minutes. Add shallot-shrimp mixture back to pan, stir and cook for 1 more minute until all heated through. Serve immediately.