SAUTéED CORN, GREENS, BACON AND SCALLIONS
This recipe came to The Times by way of Katie Workman, author of "The Mom 100 Cookbook," a book for parents who want to feed their kids (and themselves) wholesome meals that also taste good. She took as her motto for the vegetables chapter: "They can't eat only raw baby carrots for the rest of their lives." She believes that reasonably lavish applications of fat (bacon bits, butter, cheese, oil) make vegetables instantly palatable, and she is right. Her default technique is to sauté a shallot in butter, turn the vegetables in the pan until they start to soften, then cover tightly and let them cook in their own steam, testing them often. Here, a colorful medley of fresh corn, bell pepper, and kale are sautéed with bacon fat, butter and shallots, then tossed with bacon bits and scallions. It's endlessly versatile - substitute carrots or summer squash for peppers, onions for shallots, spinach for kale - and could very well win over the pickiest of eaters.
Provided by Julia Moskin
Categories easy, quick, weeknight, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
- Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 9 grams, Carbohydrate 34 grams, Fat 16 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 527 milligrams, Sugar 7 grams, TransFat 0 grams
SKILLET CORN CAKES
Provided by Kelsey Nixon
Categories side-dish
Time 20m
Yield 4 servings or 8 corn cakes
Number Of Ingredients 25
Steps:
- Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
- Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
- In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
- Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
- To make guacamole:
- Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
- To make salsa:
- Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
- Corn Cake Variations:
- Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
- Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
- Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.
KALE WITH CARAMELIZED ONIONS
A delicious and healthy side dish for the summer when you have lots of greens to use!
Provided by Rena
Categories Side Dish Vegetables Onion
Time 55m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a Dutch oven or heavy pot over medium heat; cook and stir onion until softened and beginning to brown, 10 to 15 minutes. Add garlic to onion; cook and stir until fragrant, about 1 minute.
- Stir kale and water into onion mixture. Cover Dutch oven and cook until kale is tender, about 30 minutes; season with salt and pepper. Drizzle balsamic vinegar over kale and caramelized onions and sprinkle almonds over the top.
Nutrition Facts : Calories 178.6 calories, Carbohydrate 16.7 g, Fat 11.6 g, Fiber 3.7 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 54.4 mg, Sugar 2.2 g
EASY CORN PUDDING RECIPE
This creamy, sweet and savory corn pudding casserole is always a family-favorite holiday side dish. Plus, it is gluten free.
Provided by Brianne @ Cupcakes & Kale Chips
Categories Side Dish
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.
- In a large bowl, combine the two kinds of corn and eggs.
- In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.
- Stir in the milk and melted butter.
- Pour the mixture into the prepared dish.
- Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.
Nutrition Facts : ServingSize 0.5 cup, Calories 225 kcal, Carbohydrate 29 g, Protein 5 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 98 mg, Sodium 667 mg, Fiber 1 g, Sugar 11 g
SWEET POTATO CHICKEN KALE SKILLET
This Sweet Potato Chicken Kale Skillet recipe is a delicious one-pan meal that will be on your dinner table in less than 30 minutes. It is also gluten-free, paleo-friendly, and perfect for your busy weeknight dinners.
Provided by Olivia Ribas
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- On a plastic cutting board, cut the chicken into small pieces, and season with salt, pepper, and red chili flakes.
- In a skillet over medium heat, add the bacon, and cook for 5 minutes.
- Add the chicken to the skillet.
- Cook for about 7 minutes or until it is cooked through.
- Don't forget to stir well. Remove the chicken and bacon from the skillet, and set aside.
- In the same skillet, add the garlic, sweet potatoes, and chicken broth.
- Cook for 7 minutes or until the sweet potatoes are cooked. It will depend on the size of the sweet potato pieces.
- Turn the heat to low, and add the kale, stirring until wilted.
- Season to taste with salt, pepper, and chili peppers flakes.
- Return the chicken and bacon to the skillet, and stir well until combined. It will take only 1 minute.
- Serve immediately.
Nutrition Facts : ServingSize 1 /4, Calories 354 kcal, Carbohydrate 24 g, Protein 39 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 88 mg, Sodium 711 mg, Fiber 6 g, Sugar 7 g, UnsaturatedFat 7 g
KALE, CORN AND ONION SKILLET CAKES
From Cait Johnson's "Cooking Like a Goddess". These are amazingly yummy and nutritious as well. I make a full batch on the weekend and keep the leftovers in the fridge or freezer. Then I pop a few in the toaster oven or microwave to warm for breakfast or lunch at work. Everyone who tries them asks me for the recipe.
Provided by Sandy in California
Categories Breakfast
Time 30m
Yield 18 cakes, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large non-stick skillet, heat 1-2 Tblsp olive oil. Add the onion and saute until golden.
- In a large bowl, mix the flour, cornmeal, salt, corn and kale.
- In a medium bowl, beat lightly the eggs, 2 Tblsp of melted butter or olive oil and milk to combine.
- Pour wet ingredients into dry and mix briefly.
- Add sauteed onion to the batter, mix again.
- Heat pan again (leaving any remaining oil) and drop 1/4 cup of batter per cake into hot skillet. Add more oil as needed to keep cakes from sticking.
- Cook cakes until they begin to bubble (about 3-5 minutes), then flip and cook until the other side is golden.
- Serve warm.
Nutrition Facts : Calories 528.8, Fat 18.5, SaturatedFat 3.1, Cholesterol 108.2, Sodium 709.7, Carbohydrate 77.9, Fiber 6.3, Sugar 8.4, Protein 17
CORN AND KALE SALAD
Fresh summer side dish that puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning. Corn and kale often come together in a CSA box as well, so never through that kale away again! You can sub your favorite citrus juice for pineapple juice for a different flavor.
Provided by KatieTries2Cook
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
- Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
- Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 30.7 g, Fat 10.9 g, Fiber 5.4 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 653 mg, Sugar 4.5 g
KALE WITH SWEET CORN
Steps:
- If using fresh corn, boil ears of corn until tender, about 4 minutes. Cut kernels from cobs with a sharp knife. Set aside. Steam the kale for 15 minutes or until tender. When the kale is done, place in a colander and press to remove excess liquid. Heat 2 tablespoons water in a skillet over medium-high heat. Saute onion and garlic until soft, about 2 minutes, Add the corn, kale and vegetable broth. Reduce heat to low and cook until kale and corn are heated through, stirring frequently. Toss in the lightly toasted nuts and add black pepper if desired. *toast walnuts and almonds in a preheated oven at 300 degrees for 3 minutes, stirring frequently
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- Whisk all ingredients in medium bowl. Season rouille to taste with salt and freshly ground black pepper. DO AHEAD Can be made 1 day ahead. Cover and chill.
- Cook potatoes in large saucepan of boiling salted water until tender, about 25 minutes. Drain; return potatoes to same saucepan. Add milk and butter. Mash potatoes (with peel) until smooth. Season with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Transfer 3 cups mashed potatoes to large bowl and cool (reserve remaining potatoes for another use).
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- For the dressing: combine all ingredients in a blender and pulse until everything is combined. Do a taste test and adjust salt/pepper as needed.
- Cook the corn (two ways): Stovetop: in a large skillet, heat both ears of corn until they turning brown; remove and wait a few minutes before slicing corn off the cob and placing on top of salad. Grill: place the corn directly onto a grill: heat grill on high and cook corn for approximately 10 minutes, until charred.
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- In a large pot, bring 3-5 cups of water to a boil. Add kale, cover and reduce heat to medium. Cook kale for about 10-12 minutes, until tender. Drain.
- Heat oil in a medium skillet over medium-high heat. Sauté the onion and scallion for 3 minutes, until the onion is soft.
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Estimated Reading Time 4 mins
- Add the diced bacon into a skillet and heat over medium. Stir occasionally until crispy. Use a slotted spoon to remove the bacon to a paper towel lined plate. Drain off all but a tablespoon of fat.
- Add the diced red onion to the skillet and cook until soft. About 5 minutes. Add in the garlic and cook for one minute.
- Add in the diced red peppers, corn, sliced green onions and crushed red pepper flakes. Stir until heated through. Add handfuls of the torn kale, press it down with the back of a spoon and cover the pan with a lid for 5-8 minutes or until the kale is soft and wilted.
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- Bring water to a boil in a Dutch oven; add kale. Cover and cook over medium heat 5 minutes or until tender. Remove kale with a slotted spoon, reserving cooking liquid. Chop kale and set aside.
- Add potato to reserved cooking liquid in pan; bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; partially mash potatoes. Stir in kale and 1/4 teaspoon salt.
- Heat oil and butter in a large nonstick skillet over medium-high heat. Add 1/2 teaspoon salt, diced onion, and chopped sage. Cook 13 minutes or until browned. Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat; cool slightly. Divide potato mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place patties on a baking sheet coated with cooking spray. Bake at 400° for 20 minutes.
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