Collards with Turkey Sausage & Shrimp

From Clean Eating Magazine, March 2011

INGREDIENTS

* 1/2 tsp chile powder

* 1/2 tsp paprika

* 1/4 tsp sea salt

* 1/8 tsp each ground black pepper & cayenne pepper

* 1 lb large raw shrimp, peeled & 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 & leaves chopped***

INSTRUCTIONS

1. 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.

2. Heat 2 tsp oil in a large saute 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.

3. Heat remaining 1 tsp of 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, stif and cook for 1 more minute, until heated through. Serve immediately.

NOTE

** I used chicken sausage because that's all they had a Trader Joe's.

*** I used Trader Joe's Southern Greens mix (Mustard, Turnip, Collards & Spinach Leaves)