This veggie stir fry is as simple as sautéing the harvest from your summer garden (or your summer CSA box!) When vegetables are that fresh, their natural sweetness shines through, seasoned with nothing more than a touch of garlic, salt and pepper. This recipe comes to us from Robin Asbell of The New Vegetarian.
- 1 tablespoon canola oil
- 6 ears corn on the cob
- 3 small onions, chopped
- 4 ounces kale, leaves and stems separated, chopped
- 2 small tomatoes, chopped
- 2 cloves garlic, chopped
- salt and pepper, to taste
Place the oil in a sauté pan on the stove over medium-high heat. Add the onions and cook for 3-5 minutes, or until they begin to soften. Turn heat down to medium-low and cook, stirring often, for about 15-20 minutes more, or until the onions caramelize. Cut the kernels off the ears of corn.
Add the chopped kale stems to the pan and cook 3-5 minutes, or until they begin to soften. Add the corn kernels to the pan, stir, and raise heat to medium-high. Cook for about 3 minutes, or until the corn’s hue begins to darken.
Add the kale leaves, tomatoes and garlic to the pan. Stir and cook for about 2 minutes more, or until the kale leaves have wilted. Season with salt and pepper to taste and enjoy.
Corn Tomato Kale Stir Fry
Servings per Recipe: 6Amount per Serving
Calories from Fat: 31
Total Fat: 4g
Saturated Fat: .3g
Dietary Fiber: 5g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.