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Author Notes: St. Paul Farmer's Market summer bounty waited patiently on the counter for this fast lunch dish along with 1 lonesome leftover ear of corn in the fridge. Leftovers perfect tossed into scrambled eggs next morning. —Alyce Morgan
- 1 tablespoon Olive oil
- 1 pinch Crushed Red Pepper
- 1/2 cup Sweet onion, chopped
- 1/2 cup Sweet corn kernels, cooked (1 ear)
- 2 cups Swiss Chard, chopped finely (greens+stems)
- Kosher salt and fresh-ground pepper
- 1 Garlic clove, minced
- 2 tablespoons Parmesan cheese, grated, plus some for garnish
- 1/4 cup Cherry or other tomatoes, chopped, plus some for garnish
- Heat oil + crushed red pepper in large, deep skillet over medium-high flame for 30 seconds. Add onion and corn; stir and cook 3 minutes or until vegetables are softening. Stir in chard and season well with salt and pepper. Cook 4-5 minutes, stirring, or until chard is wilted and tender.
- Add garlic, Parmesan, and chopped tomatoes. Let cook 1-2 minutes. Serve hot alone for lunch or for dinner with a few ounces of grilled rare beef filet, medium rare pork tenderloin, or with sautéed mushrooms stirred into Minnesota wild rice. Garnish with Parmesan and tomatoes.
- Leftovers? Heat up a small skillet, add about a half-cup of the chard mixture and let warm through. Stir in two well-beaten, seasoned eggs and let cook until eggs are done to your liking. Breakfast is served.
- This recipe was entered in the contest for Your Best Recipe with Corn