Shrimp and Hearty Greens Saute

I used Swiss Chard in this recipe but you could easily switch this up for kale, collard greens or spinach. Serve this over brown rice or whole grain noodles for a quick, simple and healthy dinner.  From the Milk Calendar 2014.

1 tbsp butter, divided
500 g large shrimp
3 cloves garlic, minced, divided
1/2 tsp alt, divided
1/4 tsp pepper, divided
1 small onion, thinly sliced
1/2 tsp dried basil
8 cups chopped Swiss Chard
2 tsp cornstarch
1 cup 5% light cream
2 tbsp freshly squeezed lemon juice

1. In a large skillet, melt half the butter over high heat.  Saute 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.
2. Return skillet to medium heat; add remaining butter.  Saute remaining garlic, onion, basil and remaining salt and pepper for about 3 min or until softened.  Add chopped greens and saute for about 5 min or until just wilted and tender.  
3. 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.