I am on your side this holiday season
Let’s take a moment to exhale and smile. The holiday season is officially in gear. We need a little lift and levity because it’s been a dizzying year.
This holiday season comes right on time. While so much in our world has changed, what hasn’t changed is the joy the holiday season brings to our lives.And the food that we prepare and partake in is at the center of the season. The turkeys, ham, prime rib, leg of lamb or pot of gumbo are the annual entrées we collectively rub our hands together with anxious anticipation.
But any entrée unaccompanied by a stalwart suite of side dishes is like a great novel with an anticlimactic end.
My Fresh Greens Sauté with Grilled Corn is a surprising delicious addition to your side dish menu. Listen as I step you through this easy recipe.
This version features fresh mustard greens which have an amazing peppery profile I love. But you can use collards, kale, turnip or Swish Chard.
There is no meat added in this recipe. Instead the use of sesame seed oil combined with olive oil and butter takes the greens to the umami zone and impart the most unique flavor that is warm and rich with a subtle smokiness.
The grilled and lightly charred corn adds a bit of sweetness and makes this side dish hearty and filling. Corn? Yes corn. Don’t wrinkle your nose until you try it.
I hope this holiday season brings you lots of joy. When we drill down to what’s important, we do have a lot to be thankful for. So go forth - spread cheer, love and goodwill like confetti!
Fresh greens sauté and grilled corn
Serves 3-4 (recipe can be doubled)
Ingredients:
6 cups of cut greens (mustard, turnip, collard, kale, Swish chard) or 1~ 16 ounce package flat leaf mustard greens featured in this recipe
1 tablespoon extra virgin olive oil
1 tablespoons sesame seed oil
1 tablespoons unsalted butter
½ cup chopped red onion
1 clove fresh,chopped garlic or two teaspoon chopped in jar
1 teaspoons white sugar
1/2 teaspoon salt (to your taste)
¼ teaspoon red pepper flakes Cracked black pepper, to your taste
1 ear fresh corn, husk and silk removed
Cooks note: If using fresh greens, wash greens and pat dry. Remove stems and center ribs and discard. Stack half of leaves and roll into a cigar shape. Cut greens crosswise into thin strips about 1/2 inch wide. Stack remaining half of greens and repeat.
Instructions:
1. To a skillet or stove top grill pan set at medium heat, add 1 tablespoon of Grapeseed or corn oil and, pan grill the ear of corn.
2. Rotate the corn in pan until it is browned on all sides. Remove from heat, set aside. When cool, cut corn from the cob with a sharp knife and set aside. Here some "Easy, No-Mess ways to Cut Corn off the Cob."
3. Add olive oil, butter and sesame seed oil to a large, 12-inch heavy skillet set on medium heat.
4. Stir with a wood or heat resistant spoon until butter is melted.
5. Add chopped red onion to skillet and cook for 2-3 minutes until translucent and starting to brown.
6. Add garlic and red pepper flakes to the skillet, stir and cook for 30 seconds until garlic is fragrant.
7. Add fresh greens to the skillet. Sprinkle salt, cracked pepper and sugar over the top of the greens. (Note: You may have to add greens a little at a time if your pan is large enough. They will compress as you stir and over turn them in the skillet.)
8. Mix well and stir greens over medium heat for about 5-6 minutes until greens are all incorporated, tender and bright green. Stir in cut corn, mix thoroughly until heated. Cover and remove from heat. Let stand for 5 minutes.
Note: For more tender green, add ½ water and simmer covered for 30 minutes.
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