This recipe has no magical story except for I had shrimp in the freezer and beautiful greens ready to cook! If you are not a collard greens fan, substitute spinach.
1 lb shrimp, deveined & tails removed
1 bunch of collard greens, stemmed & chopped into bite-sized pieces
1 Vidalia onion
3T organic, unsalted butter
8 oz baby bellas, diced
6 cloves of garlic, finely chopped
1 tsp sea salt
1/2 tsp paprika
1/2 tsp cayenne
1 tsp apple cider vinegar
1/2 cup organic cream
1/4 cup vegetable broth
In a thick-bottomed pot (I used a Dutch Oven), melt butter on medium heat. Add onions and mushrooms and cook until onions are translucent. Add garlic, salt, paprika and cayenne.
Add greens by the handfuls as they start to wilt down.
Push veggies to the side of the pot and add the shrimp. Cook until pink and opaque.
Add vinegar, cream and broth. Stir everything together and let the sauce thicken for 2-3 minutes. Serve.