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 makes this seem like something special – only you have to know how easy it is to make. Serve over brown rice or noodles.
1. In a large skillet, melt half the butter over high heat. Sauté shrimp, 1 clove of garlic, and a pinch of salt and pepper for about 3 minutes or until pink and opaque; transfer to a bowl. Cover to keep warm.
2. Return the skillet to medium heat and add the remaining butter. Sauté remaining garlic, onion, basil, salt and pepper for about 3 minutes or until softened. Add chopped greens and sauté for about 5 minutes or until just wilted and tender.
3. Whisk cornstarch into cream and stir into pan; cook, stirring, for about 3 minutes until thickened. Top greens with prawns and sprinkle with lemon juice.
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.