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
Crushed Red Pepper
Sweet onion, chopped
Sweet corn kernels, cooked (1 ear)
Swiss Chard, chopped finely (greens+stems)
Kosher salt and fresh-ground pepper
Garlic clove, minced
Parmesan cheese, grated, plus some for garnish
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.