Don’t forget your greens.
From world-renowned culinary institutions to home kitchens, kale has become the green of choice. We are seeing it in everything from to chips to smoothies.
Some like to call it the new super food, while others see new ways to enjoy an old-time favorite.
There are plenty of ways to eat your greens and I enjoy a hearty kale salad. The lemon and soy sauce in the vinaigrette help to cut the bitterness of the kale. The addition of the spicy shrimp makes it a quick entrée for a fall evening.
Kale Salad with Shrimp and Crispy Cornbread Croutons
Corn Bread Croutons
3 cups milk
2 cups butter
1 cup vegetable oil
1 cup sugar
1 1/2 tbsp salt
3 cups flour
2 1/2 cups cornmeal
1/8 cup baking powder
1/4 cup jalapeno, seeded chopped
Lightly butter cast iron skillets. Whisk eggs with milk, butter and oil. Combined dry ingredients well; then combine with wet ingredients. Finally, add in chopped jalapenos. Pour batter into prepared skillets. Bake at 350 degrees until top is cracked, golden brown and cooked. Baste with warm unsalted butter. Once cool, cut into small cubes.
3 whole lemons with skin, cut in cubes
1 cup light mayonnaise
¼ cup soy
½ cup white vinegar
Mix all ingredients in a blender or food processor, and set aside for later. Sautéed blackened shrimp
1 lb. shrimp deveined with no tails
2 tbsp. olive oil
1 tbsp. chopped garlic
2 tsp. blackening spice or Cajon seasoning
¼ cup white wine
1 tsp. butter
In medium sauté pan, heat olive oil and add garlic. Sauté the shrimp and garlic just until golden brown; add the spice then white wine. Simmer the shrimp for 3- to 5-minutes, and add the butter. When shrimp are no longer pink, remove from pan. Kale Salad
1 1b. fresh kale
½ cup Asiago cheese
½ dried cranberry
Wash Kale and cut in small strips. Toss the greens in the lemon vinaigrette you prepared earlier. Top with shrimp and cornbread croutons. Do you have any recipes that that are healthy and quick to prepare? Please share your ideas below and you could be featured in a future recipe blog post!