This simple easy recipe was the perfect compliment to topless tapa night at my good friend Chris's home. Chris being an amazing artist and creative as always, centered her meal around a painting of a nude without a head. This gave the evening a fun edge and a great spin on tapas. Each of the guests were asked to bring a small dish of her choosing. I had not been to the grocery store for a week because of schedule and was down to the minimum for food. I thought I would pop into the store after work but drove right past it and returned home empty handed. With only forty-five minutes to spare, I knew I had to think quickly. I pulled out the half bunch of Kale that remained and admired its color thinking what can I add to it. Then I remembered my corn in the freezer, grabbed an onion from my root cellar, peeled a garlic, reached for some thyme, and set to work creating a delicious new recipe. The tip with this recipe is in the sauté of the corn. Patience is your friend because you want most of the juice to evaporate and the corn to brown slightly.
1 12 oz package of frozen corn, 2 cups of fresh corn, or one can of corn
1/2 bunch of kale peeled off the stem and chopped
1 onion chopped small
1 clove garlic peeled and left whole
1/2 tsp dry thyme ( if fresh just toss in some sprigs)
salt and pepper
about 2tsp butter and 2TBS extra virgin olive oil
2 saute pans
Melt the butter with 1TBS olive oil in a sauté pan.
Add the whole garlic clove and chopped onion and sauté over low heat for 1 to 2 minutes or until onion is translucent
Remove garlic and add the chopped kale and thyme and sauté until kale is soft and begins to crisp slightly
In its separate sauté pan on low heat add 1TBS EVOO. Add corn and salt and pepper then sauté until liquid from corn evaporates and corn begins to brown slightly. This can take up to 10 to 15 minutes.
Toss together and that's it.
Enjoy and yes you may want to double this recipe because it's that tasty even the day after and as you all know I am not a leftover person.