Kale with Sweet Corn

When I was a teenager my parents owned a restaurant. Kale was the garnish on each plate and I assumed that was the only function of kale until about ten years ago. I'm serious. I had no clue you actually ate it until I had a sauteed sesame kale dish from a Whole Foods deli in Texas. It was delicious...maybe I should attempt it.

Not today...

Today is Kale with sweet corn from The New American Plate Cookbook.
I've made this for Christmas dinner a few times and it is excellent and so easy.

Very few ingredients, yet so very tasty.
Onion, kale, frozen sweet corn and a little stock.

Trim the thick stalk from the each kale leaf.

See...you want to get rid of this.
Then wash really well.
Then boil in water for about 10-12 minutes.

Then drain. When it cools a little, squeeze the leaves to get rid of the extra moisture. Chop into bite sized pieces.

Saute the onion in a little olive oil, until softened.

Throw the kale, the corn and the bit of chicken or veggie stock into the pan and heat until the corn is warmed all the way through. Salt and pepper to taste.



Kale with Sweet Corn
3/4 pound kale, tough stems removed
2 teaspoons olive oil
1/2 cup finely chopped sweet onion
3/4 cup frozen sweet corn
1/4 cup vegetable broth
Salt and freshly ground black pepper

In a large pot, bring about 3 inches of water to a boil. Add the kale, cover, and reduce the heat to medium. Cook the kale for 10-12 minutes, until tender. Drain. When the kale is cool enough to handle, press the leaves between paper towels to remove the remaining water. Cut the kale into bite sized pieces.

Saute the onion, until soft. Add the kale, corn, and broth. Reduce the heat to low and cook for about 3 minutes, stirring often, until the corn
and greens are heated through. Season to taste with salt and pepper.