SWISS CHARD,
SHRIMP AND GRIT

Swiss chard is known for its big, bright-green leaves and rainbow-colored stems that add pink, yellow and orange hues to garden beds. It can be grown in cool or warm climates, making it convenient to use year round in recipes for a touch of color and to add nutrients to a variety of dishes. It’s known as the “leafy beet,” as the plants are closely related and both are entirely edible.

Shrimp and grits is usually considered a Southern dish, but its roots are from Africa, where maize was ground into a texture like today’s grits and combined with shellfish.

Ingredients:

Method:

1. Grits: In a large pot over high heat, add water and salt and bring to a boil. Reduce heat to a simmer and whisk in grits. Cook for 5 minutes, stirring occasionally. Remove from the heat and stir in butter and cheese. Set aside and keep warm.

2. Chard and shrimp: Season shrimp with oregano and chili powder. Heat oil in a cast iron pan and sauté shrimp until pink, about 2–3 minutes on each side. Remove from the pan and set aside. Add tomatoes and allow to char, about 4–5 minutes. Add onions and chard stems, and sauté until lightly browned, about 2–3 minutes. Add garlic and smoked paprika. Continue cooking until the garlic is fragrant, about 1–2 minutes. Stir in the chard leaves, lemon juice and lemon zest. Continue cooking until the chard is wilted, about 3–4 minutes. Add the shrimp back in to the pan and toss to coat. Season with salt as desired.

3. To serve: Plate a spoonful of grits and top with chard and shrimp.

Grits:

3 cups water

½ teaspoon kosher salt

1½ cups stone-ground corn grits

4 tablespoons unsalted butter, cut into pieces

1 cup shredded cheddar cheese

Chard and shrimp:

12 ounces shrimp, peeled, deveined and patted dry with a paper towel

2 teaspoons dried oregano

1 teaspoon chili powder

2 tablespoons canola oil

1 cup cherry tomatoes

½ onion, finely minced

1 bunch Swiss chard, leaves roughly chopped and stems finely diced

4 garlic cloves, minced

1 teaspoon smoked paprika

1 lemon, zest and juice, separated

½ teaspoon kosher salt