Pan-Toasted Sweet Corn with Wilted Chard and Black Beans
- 2 ears sweet corn, kernels removed (about 1 1/2 cups)
- 1 bunch red or green chard, stems amd leaves thinly sliced and reserved separately
- 1/3 cup , plus more as neededlow-sodium vegetable broth
- 4 cloves garlic, sliced
- 1/4 teaspoon crushed red chile pepper
- 1 (15.0-ounce) can no-salt-added black beans, drained and rinsed
- 1 tablespoon sherry vinegar
- 1/4 cup raw green pumpkin seeds (pepitas)
Heat a large heavy skillet over medium-high heat until very hot.
Add corn kernels and cook, shaking the pan and stirring, until the kernels brown, about 5 minutes.
Remove corn from the skillet and set aside.
Rinse the pan to remove any browned corn from the bottom.
Return the skillet to medium heat and add broth, garlic and chile flakes.
Add chard stems and simmer until just tender, about 2 minutes.
Add chard leaves and stir until they begin to wilt and all fit in the skillet.
Cover and cook until chard is very tender, about 5 minutes; add more broth a tablespoon at a time if the chard gets dry.
Uncover the skillet and stir in beans, vinegar and pumpkin seeds.
Cook for 2 minutes more.
Transfer the chard mixture to a platter and sprinkle with the toasted corn.
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- 2 ears sweet corn, kernels removed (about 1 1/2 cups)
- 1 bunch red or green chard, stems amd leaves thinly sliced and reserved separately
- 1/3 cup , plus more as neededlow-sodium vegetable broth
- 4 cloves garlic, sliced
- 1/4 teaspoon crushed red chile pepper
- 1 (15.0-ounce) can no-salt-added black beans, drained and rinsed
- 1 tablespoon sherry vinegar
- 1/4 cup raw green pumpkin seeds (pepitas)