This hearty vegetarian entree will warm you on a cool night.
Prep time: 10 minutes
Cook time: 15 minutes
4 tablespoons olive oil
1 onion, 1/4 inch dice (about 2/3 cup)
3 cloves garlic, crushed
2-3 cups cooked whole grain rice
One ripe tomato, 1/2 inch dice, or one can (13 ounces) diced tomatoes.
Heat the oil in a large skillet or saute pan over medium heat. Add the kale stems and cook, stirring for 4 minutes. Stir in the garlic and onion, then top with the kale leaves. Cover and cook for 4 minutes. Uncover and cook, stirring occasionally, for another 4 minutes. Stir in the corn, cook for a minute. Then stir in the rice and the tomato. Heat for another minute or two and then serve, seasoning to taste with salt and pepper.
Photo and Recipe by Tod Dimmick