Kale recipe!
I think the original came from a clipping from Raleigh News & Observer (sometime early 1990s, and pre-kids!). I've made slight modifications and notes.
KALE WITH SAUTEED CORN AND ONIONS1 cup fresh/frozen white corn (can use yellow or bi-color)
1/2 tsp. olive oil (can increase slightly if wish, esp if using pan that is NOT nonstick)
1 medium-large onion, thin sliced
3 Tbsp. water
2 Tbsp. fresh lemon juice (fresh is best, but can use bottled)
2 tsp. soy sauce
BIG pinch cayenne pepper
10 cups (2/3 lb) Kale -- dbl wash, remove stems, cut or tear into 2" pieces
In large nonstick skillet or wok or pot (must have lid for later) , over MED-HIGH heat: heat oil and then add oinion.
Saute and stir until browned -- you want the caramelization (about 5 - 10 minutes).
Then add the corn and sauté, stirring often, until also well-browned (about 15 minutes more).
In a small bowl or glass measuring cup, combine water, lemon juice, soy sauce, and cayenne pepper.
Add this to the pan, quickly stir to mix, and then immediately add ALL of the kale.
COVER and cook exactly 1 minute. UNCOVER and cook 1 more minute while stirring.
You will need tongs or long-handled spoon for this!
Immediately remove from heat and serve.
DO NOT OVERCOOK.Obviously, the amount of cayenne is up to your level of heat-love.
I always put the cayenne on the table for folks to add more, if they wish.
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Recipe says this yields 2 large servings -- 190 calories each (obviously, that is with the scant amount of oil they use). I find I can feed 4 with decent-sized servings. This is not a great dish as a leftover as the kale is no longer "crisp tender" . . . but you could always warm it, slap it into a tortilla, add some roasted sweet potato and cumin, and have something soft & yummy!