Spicy Kale and Corn
Makes 2 large side dish servings
- 1 bunch kale (buy whatever kind looks freshest, but I usually buy the lacinato or black kale with the long dark leaves)
- 1/2 cup corn kernels, fresh or frozen
- 2 cloves garlic
- 1/4 teaspoon red chile flakes
- 1 tablespoon olive oil
- squeeze of lemon juice
- salt
Mince the garlic and set aside. Wash the kale, pull out the hard stems, and shred it (or shall we chiffonade?). In a large skillet heat the oil over medium heat. When it's hot, throw in the wet greens and a big pinch of salt. Stir them around and cover to let steam for about 1 minute. When the greens are nicely wilted, throw in the garlic and red chile flakes and move them around in the pan for another minute until it smells delicious. Add the corn and continue to saute for another minute. Season to taste with lemon juice and salt.
If you're looking for something more expressly Saint Patrick's Day appropriate (You did notice that this was green right? That totally counts!), last year we made Boxty, and it was really, really good. This year I have two children, and so they'll eat some kale, and they'll like it.
Happy Saint Patrick's Day!
