Toasting fresh corn kernels in a dry pan makes them a sweet and nutty garnish for this healthful summer recipe. Add a side of quinoa and a salad of sliced tomatoes and basil to make it a complete meal.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.