Circumstance forced ole JAM into the tuesday duty again this week and also left me with a short amount of time to pull a meal together. After a weekend that featured ribs and chicken and sweets and stew and carbs on carbs, I thought it was time for a quick, fiber-filled light supper. My mind went back to a meal I knew a few weeks before at Dovetail— a collard “noodle” dish that really satisfied. For protein, I wanted to go away from something on the buttery side and, well, shrimp are a top five food. So, after a few ideas came together and quick whirl around the store, I came up with this meal that can done in no more than 10 mins cook time and only about 15 mins prep for two people. It was a risk, sure, but the flavors meshed really well and the “noodles” worked great.
1/2 lb shrimp
1/2 sweet onion, finely chopped
Zest of 2 lemons, Juice of 1 1/2
3 cloves of garlic
Salt and pepper to taste
1/4 cup olive oil
1 tbsp capers
2 glugs of white wine <– Technical term
Start by shelling shrimp and setting aside. Combine the onion, lemon, garlic, salt and pepper, and oil in a bowl and whisk. Let it sit for at least 10 minutes to meld. Use this time to prep the collards (below).
Heat a pan over medium high heat and pour in your sauce mixture. Stir for a couple minutes until onions soften. Add capers and stir. Add the shrimp and cover in the sauce and pour in the white wine. Stir again lower heat. Keep stirring until shrimp are just cooked through. Serve atop collards.
1 1/2 bunch collards
6oz of country ham strips, cut into bite size morsels
1 small turnip, chopped
1 tbsp canola oil
1 tbsp cider vinegar
Cut the collards like so:
It is best, if the greens will lay flat to cut with towards the stem, using just the tip of the knife. One fluid motion will cut clean through and make the process quick and easy. It really needs to go one at a time, as the leaves are all different sizes.
Heat a deep pan over medium. Toss in the ham until it sweats and add the turnips. Coat with oil and heat until the turnips begin to soften. Add the collards and stir until coated in grease. Add the vinegar, stir, and lower heat. Be sure to keep stirring to keep green color throughout. The greens should cook about 6 minutes before heat is killed.
Plate in bowl and top with pepper, and a squeeze of lemon if you desire.
Be sure to get some ham, shrimp, and collards in a nice twirled bite. So delicious! Such nice, quick, Southern meal. I highly recommend.