Corn and wild greens sauté
Bright, simple, and way more delicious than it has any right to be for something that cooks in just a few minutes. Sweet corn kernels and leafy greens (like kale, chard, or spinach) are quickly cooked with onion, garlic, and a little oil until the greens wilt and the corn turns tender and juicy.
Ingredients
Instructions
Heat 1 tablespoon of oil (such as olive or canola) in a wide, heavy-bottomed pan or skillet over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until the pieces are soft and just beginning to turn golden. Stir in the garlic and cook for 1 minute until fragrant.
Add the chopped greens to the pan. Toss and stir vigorously until they wilt down significantly, about 3 to 4 minutes.
Stir in the corn, along with salt and freshly ground black pepper to taste. Continue to cook for 3 to 5 minutes until the corn is piping hot, and the greens are tender.
Remove the pan from the heat. Finish the sauté with a small squeeze of fresh lemon juice for brightness, if desired. Serve immediately.
Notes
Serve it as a side with almost anything, tuck it into grain bowls, or pile it next to beans and cornbread for an easy, plant-forward plate. It feels like something pulled straight from a late-summer or early-fall garden, colorful, rustic, and deeply satisfying without being heavy.
Use your favorite greens, kale, chard, spinach, beet greens, etc.
Use a little vinegar instead of lemon juice, if you wish.
Variations
Finish with a little vinegar instead of lemon juice.
Source
Food in U.S.A.