California Superkanja

Ingredients

In the California adaptation of Superkanja, we incorporate the use of leafy greens commonly found in California cuisine, such as kale and spinach, to enhance the nutritional profile and add a vibrant green color to the dish. Additionally, we introduce seafood elements like shrimp and crab to infuse the flavors of the Pacific coast into the recipe. We alse have the original recipe for Superkanja, so you can check it out.

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 pound (450g) kale, stems removed and leaves chopped 1 pound (450g) kale, stems removed and leaves chopped
• 1 pound (450g) collard greens, stems removed and leaves chopped 1 pound (450g) collard greens, stems removed and leaves chopped
• 1 pound (450g) spinach, stems removed 1 pound (450g) spinach, stems removed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 1 pound (450g) crab meat 1 pound (450g) crab meat
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the vegetable broth to a boil.
2. 2.
   Add the kale, collard greens, and spinach to the pot. Cook for 5 minutes until the greens are wilted.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
4. 4.
   Add the paprika, cayenne pepper, dried thyme, salt, and black pepper to the pan. Stir well to combine the spices with the onion and garlic.
5. 5.
   Transfer the onion and spice mixture to the pot with the greens. Stir to coat the greens evenly.
6. 6.
   Add the shrimp and crab meat to the pot. Cook for an additional 5 minutes until the seafood is cooked through.
7. 7.
   Squeeze the lemon juice over the dish and stir gently to incorporate the flavors.
8. 8.
   Remove from heat and serve hot.

Treat your ingredients with care...

• Kale — Remove the tough stems before chopping the leaves to ensure a tender texture.
• Shrimp — Make sure to peel and devein the shrimp before adding them to the dish for a clean and enjoyable eating experience.
• Crab meat — Check for any shell fragments and discard them before adding the crab meat to the recipe.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper according to your preference.
• Serve the California Superkanja with a side of steamed rice or crusty bread to soak up the flavorful broth.
• Feel free to add other seafood such as mussels or clams to further enhance the dish's seafood profile.
• Adjust the cooking time based on your desired tenderness of the greens.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the California Superkanja in individual bowls, garnished with a sprinkle of freshly chopped parsley or cilantro. Accompany it with a slice of lemon for an extra burst of citrus flavor.

Presentation advice

To enhance the visual appeal, arrange a few whole shrimp and crab claws on top of the dish. Drizzle a small amount of olive oil over the greens for a glossy finish.