What's NOT to love here? Tender kale, pan-roasted corn and the "superfood" garlic. If you have five minutes, this side dish is within your grasp and it makes a great accoutrement to a quick-cook entree (even one of those dinners from the freezer). Kale is a phenomenal green packed with nutrients that support your immune system, bolster your cardiovascular system and fight cancer. And did I mention it's delicious? Add corn, a whole grain, and you have natural sweetness and "pop." Want more bang for your buck? Add some crushed red pepper, or shriracha chili sauce (or your favorite hot sauce). Not only do these simmering sultry spices stimulate your digestive system, they are also loaded with cancer-fighting antioxidants and will have your taste buds dancing in your mouth!
2 cups kale torn
1 ear of corn, kernels removed
3 cloves garlic, minced
2 Tbsp extra virgin olive oil
Place oil in garlic in a cold skillet and turn on medium heat. Slowly cook the garlic in the oil until aromatic.
Add the kale and stir in the corn.
Cover the skillet with a lid and allow to cook until the kale is tender, about 10 minutes. Add a few tablespoons of water if needed during the cooking time.
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