- 3 tablespoons olive oil
- 1/4 onion, chopped
- 2 cloves garlic, finely chopped
- 1 bunch collard greens, chopped
- Dash of balsamic vinegar
- 1 head cauliflower, stem removed, florets chopped
- 1/2 cup canned light coconut milk
- Zest and juice of 1 lemon (about 1 1/2 tsp. zest and 1/4 cup juice)
- 1 ear corn, kernels cut from cob (or 1/2 cup kernels)
- 10 ounces shrimp -- peeled, deveined and tails removed
- 1 teaspoon chili powder
- 1 teaspoon chopped fresh chives
- Crushed red pepper (optional)
In a large pot, heat 1 tbsp. oil over medium. Add the onion and garlic and cook, stirring often, until softened, about 1 minute. Add the collard greens, 1/2 cup water and the balsamic vinegar; season with salt and pepper. Reduce the heat to low. Cook, stirring occasionally, until the greens are tender, about 25 minutes.
Meanwhile, in a food processor, pulse the cauliflower until it looks like rice. In a large saucepan, cook the cauliflower over medium heat, stirring occasionally, until it releases some of its water, about 3 minutes. Add the coconut milk, three-quarters of the lemon zest and juice, and 1 tbsp. oil. Reduce the heat to low, add the corn, and simmer until the cauliflower and corn are tender, about 5 minutes.
In a large nonstick skillet, heat the remaining 1 tbsp. oil over medium. Add the shrimp, chili powder, chives and crushed red pepper, if using; season. Cook, turning occasionally, until the shrimp are opaque in the center, about 5 minutes.
Divide the cauliflower grits among plates; top with the greens, shrimp and remaining lemon zest and juice.