I love this recipe, especially since fresh corn is so delicious this time of year! This recipe comes to us from Robin Asbell of The New Vegetarian and serves 6.
- 1 tablespoon canola oil
- 6 ears corn on the cob
- 3 small onions, chopped
- 4 ounces kale, leaves and stems separated, chopped
- 2 small tomatoes, chopped
- 2 cloves garlic, chopped
- salt and pepper, to taste
Place the oil in a sauté pan on the stove over medium-high heat. Add the onions and cook for 3-5 minutes, or until they begin to soften. Turn heat down to medium-low and cook, stirring often, for about 15-20 minutes more, or until the onions caramelize. Cut the kernels off the ears of corn.
Add the chopped kale stems to the pan and cook 3-5 minutes, or until they begin to soften. Add the corn kernels to the pan, stir, and raise heat to medium-high. Cook for about 3 minutes, or until the corn's hue begins to darken.
Add the kale leaves, tomatoes and garlic to the pan. Stir and cook for about 2 minutes more, or until the kale leaves have wilted. Season with salt and pepper to taste and enjoy.
Image credit: The new vegetarian
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