Nutritional Bonus: Thanks to nutritional powerhouse collard greens, one serving of this dish contains 161% of your recommended vitamin A intake. The fat-soluble nutrient (making turkey sausage a perfect pairing!) is key to maintaining a healthy immune system, eyes and skin. Look for vitamin A in brightly colored produce such as spinach, sweet potatoes, bell peppers and carrots.
Video: Leafy Green Vegetables
Like mom always said: Eat your greens! Chef Jo gives you the lowdown on super-nutritious leafy green vegetables and how to use them in your cooking.
- Prep Time
- 1/2 tsp chile powder
- 1/2 tsp paprika
- 1/4 tsp sea salt
- 1/8 tsp each ground black pepper and cayenne pepper
- 1 lb large raw shrimp, peeled and deveined, tail off
- 1 tbsp olive oil, divided
- 3 medium shallots, thinly sliced
- 2 lean deli-fresh turkey sausages (7 oz), casings removed
- 1 bunch collard greens (about 1 lb), stems removed and leaves chopped
- In a small bowl, mix together chile powder, paprika, salt, black pepper and cayenne. In a medium bowl, toss shrimp with 1 tsp spice mixture until coated.
- Heat 2 tsp oil in a large sauté pan or wok on medium-high. Add shallots and cook, stirring frequently, for 3 minutes, until softened. Add shrimp and cook, stirring frequently, for 3 more minutes, until just turning pink. Transfer shallot-shrimp mixture to a bowl and return pan to heat.
- Heat remaining 1 tsp oil in pan. Add sausage and cook, breaking up meat with a wooden spoon, for about 3 minutes, until browned. Stir remaining spice mixture and collard greens into pan. Cover and cook for 2 minutes. Remove lid, stir and cook for 2 more minutes. Add shallot-shrimp mixture back to pan, stir and cook for 1 more minute, until heated through. Serve immediately.
- Serving Size: 1 1/2 c
- Calories: 268
- Carbohydrate Content: 9 g
- Cholesterol Content: 209 mg
- Fat Content: 10 g
- Fiber Content: 4 g
- Protein Content: 35 g
- Saturated Fat Content: 2 g
- Sodium Content: 608 mg
- Sugar Content: 1 g
- Polyunsaturated Fat Content: 3 g