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.

Spicy Collards and Kale

I wasn't able to find collards at my little grocery store but I did find Swiss Chard and substituted it.  It worked out really well.  I haven't had a chance to try collards but will give it a try when I get a chance.  This is a great spicy dish with lots of flavour and texture.  I also didn't have Nando's Peri-Peri sauce but used good old Tabasco sauce instead.  From Fresh Juice Magazine 2013.

3 medium cloves garlic, minced
1/2 tsp sea salt
1 bunch kale, washed and centre stems removed
1 bunch collard greens, washed and centre stems removed
1/4 cup extra virgin olive oil
1 small onion, diced
1 medium red pepper, cut in 1/2 inch cubes
1 1/2 tsp Nando's Peri-Peri Sauce

1. On chopping board using back of knife or with mortar and pestle, mash garlic and salt until coarse paste; set aside.
2. Stack kale and collards in bunches, roll tightly lengthwise, like a cigar, and slice thinly crosswise; set aside.
3. In large skillet over medium, heat oil.  Add onion and garlic paste; stir until soft and starting to become golden, about 2 minutes.  Add red pepper; stir for about 45 seconds. Add kale and collards; cook for about 1 minute, using tongs to separate ribbons of greens and fold in with onion mixture.  Add hot sauce; toss to combine.  Cook until greens are slightly wilted and vibrant green, 3 minutes.  Remove from and adjust seasoning to taste, if desired.  Serve warm.

Green Minestrone with Pesto

Not a beautiful looking soup, but delicious and healthy!

1 tbsp Extra virgin olive oil

2 onions, coarsely chopped

4 cloves garlic, finely chopped

pinch hot red chili flakes

2 zucchini, diced

1 bunch swiss chard or kale, chopped

1 head broccoli, trimmed and chopped

1/2 lb green beans, cut into 1/2 in slices

8 cups vegetable stock or chicken stock

1/2 cup macaroni or other small pasta (whole wheat if possible)

1 cup cooked or canned chickpeas

2

cups chopped escarole or baby spinach leaves

3 green onions, chopped

Pesto

1 clove garlic

1 1/2 cups fresh basil leaves

1/2 tsp kosher salt

1/3 cup extra virgin olive oil, 

2 oz (60g) shaved or grated Parmesan (preferably parmigiano reggiano)

1. Heat olive oil in a large sauce pan or dutch oven.  Add onions, garlic and hot chili flakes.  Cook gently until tender.
2. Add zucchini, Swiss chard, broccoli, green beans and stock. Bring to a boil and cook 5 minutes.  Add pasta and cook until almost tender, about 5 minutes longer.
3. Add chickpeas and escarole, salt, pepper and green onions.  Cook 5 minutes.
4. Meanwhile make pesto by placing garlic, basil and salt in a food processor and chopping finely.  While the machine is running, add olive oil through the feed tube, until mixture is thin enough to drizzle.
5. Serve soup, drizzled with pesto and topped with Parmesan.  Freeze any leftover pesto.