Corn and Kale Stew

Colorful, full of vitamins and minerals and tastes great too!

From Leafy Greens An A to Z Guide to 30 Types of Greens Plus More than 120 Delicious Recipes by Mark Bittman



  • 4 ears fresh corn
  • 2 tbs unsalted butter
  • 1 pound kale, washed and trimmed
  • 2 c chicken or vegetable stock
  • Salt and freshly ground pepper

Shuck the corn. Using a fork or knife, scrape the kernels off the cobs. Do not worry about getting every last bit. Cut the cobs into chunks.
Simmer the cobs in the stock or water for about 10 minutes. Season the stock to taste. Chop the kale coarsely and add it to the stock. Cover and simmer for about 10 to 15 more minutes, until the kale is tender but not mushy. Add the corn kernels and simmer another minute or two more, just to heat through. Add the butter if you like, mix and serve.

Other greens to use: Nothing too bitter. Use beet greens, chard, collards, or mustard.


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