Stoplight Saute – Red, Yellow, & Greens


Sweet tender crisp vegetable flavors.  Yum.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

3 tablespoons olive oil
2 cloves garlic, crushed, or a couple of chopped garlic scapes
1 bunch fresh kale, rinsed and coarsely chopped, stems separated from leaves
2 red bell peppers, seeded and coarsely chopped
2-3 ears of cooked corn, kernels sliced off
Shredded Parmesan
Salt and pepper to taste

Heat the olive oil in a large saute pan or skillet over medium-low heat and saute the garlic and kale stems, stirring, for about 5 minutes or until the garlic begins to turn light brown. Add the kale leaves and the red pepper, turn heat to medium low, cover and cook, stirring, for another 10 minutes, stirring occasionally, or until the leaves and stems are tender. Add the corn and heat, stirring, for another minute.

Distribute to serving plates, top with parmesan cheese, and season to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

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