Forgive the photo. You know by now that the recipes taste better than I photograph them. This was the brain child of one of those nights when I open my fridge and try to come up with something that will use as much produce as possible before leaving town for the weekend and risking it goes bad. I had 1 ear of leftover corn from a party this weekend, kale, and some garlic scapes from the farmers market...hmm what to do? I know it's not really late enough in the summer for a corn and tomato dish, but I had the corn and the last of my jarred summer tomatoes were looking ready to go, so I went for it. I think it came out pretty great! It's super healthy, packed with nutrients, vegan and gluten free! If I weren't making an intentionally super healthy weekday meal, I might be so inclined to sprinkle this with Parmesan cheese. If you try it, let me know how it goes!
Succotash with Kale and Garlic Scapes
1 bunch kale, stems removed and torn into bite sized leaves
1 ear of corn, cut from the ear
1 jar of tomatoes (canned if you don't have jarred)
1 garlic scape, diced
1.5 tablespoons coconut oil
salt and pepper to taste

No comments:
Post a Comment