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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.