Kale With Sweet Corn

• 1 cup fresh corn kernels (about 2 ears) or defrosted frozen corn
• 1 bunch kale, tough stems and center ribs removed and leaves chopped
• 1/2 cup finely chopped onion
• 1 clove garlic, chopped
• 1/4 cup vegetable broth, no-salt-added or low sodium
• 1/4 cup chopped walnuts and/or slivered almonds, very lightly toasted*
• 1/8 teaspoon black pepper, if desired

1. If using fresh corn, boil ears of corn until tender, about 4 minutes. Cut kernels from cobs with a sharp knife. Set aside.
2. Steam the kale for 15 minutes or until tender. When the kale is done, place in a colander and press to remove excess liquid.
3. 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.
4. *toast walnuts and almonds in a preheated oven at 300 degrees for 3 minutes, stirring frequently

fresh corn kernels, kale, onion, clove garlic, vegetable broth, walnuts, black pepper

Taken from www.epicurious.com/recipes/member/views/kale-with-sweet-corn-50169187 (may not work)