Dr. Fuhrman’s Kale with Sweet Corn Recipe

kale and sweet corn

Photo credit: saltyspoon.com

Sweet, tender corn kernels and robust kale make great partners in this nutrient-rich and delicious recipe.

Ingredients, Serves 4

1 cup fresh corn kernels (about 2 ears) or defrosted frozen corn
1 bunch kale, tough stems and center ribs removed and leaves chopped
1/2 cup finely chopped onion
1 clove garlic, chopped
1/4 cup vegetable broth, no-salt-added or low sodium
1/4 cup chopped walnuts and/or slivered raw almonds, very lightly toasted*
1/8 teaspoon black pepper, if desired
2 tablespoons finely chopped scallions

Directions

If using fresh corn, boil ears of corn until tender, about 4 minutes. Cut kernels from cobs with a sharp knife. Set aside.

Steam the kale for 10 minutes or until tender. When the kale is done, place in a colander and press to remove excess liquid.

Heat 2 tablespoons water in a skillet over medium-high heat. Saute onion and garlic until soft, about 2 minutes, Add the corn, kale and vegetable broth. Reduce heat to low and cook until kale and corn are heated through, stirring frequently. Toss in the lightly toasted nuts and season with black pepper if desired. Top with finely chopped scallions.

*toast nuts in a preheated oven at 300 degrees F for 3 minutes, stirring frequently

More recipes: https://www.drfuhrman.com/library/recipes.aspx

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