Are you tired of eating broccoli and peas? Those seem to be the usual dinner time veggies in our household. So I thought I would do something a little different.
The funny thing about corn is I’ve never been a big fan of it. Well, by itself. With butter. BOR-ing. To my surprise, many dishes I’ve made this summer include corn. From cooking corn basil lasagna to corn lentil chili , just to name a few, really has given me a new appreciation for corn. Which now leads us to this dish.
What makes this recipe rather simple is using frozen corn to cut down on prep time. Some may prefer to use fresh corn which would be even more delicious with the chard and leeks.
Use a sharp knife and remove the stems before cutting the chard.
Rainbow chard cooks just like spinach. It cooks rather quickly as it wilts down.
The lemon really brightens up the flavors, and the red pepper flakes add just a hint of spiciness. It’s a nice change from the broccoli and peas.
serves 2 to 3
1 leek, white and light green parts only, thinly sliced
2 tablespoons extra-virgin olive oil
1 bunch rainbow chard, stems removed, cut into 1/2-inch thick ribbons
1 cup frozen corn, thawed
pinch of red pepper flakes
kosher salt and freshly ground black pepper
zest and juice of 2 small lemons
1/4 cup fresh basil leaves, chopped
Using a large saute pan, heat the oil over medium heat. Add the leeks and cook for 5 to 6 minutes until softened. Add the chard and cook 3 to 4 minutes until the leaves begin to wilt. Add the corn, red pepper flakes, and a pinch of salt and pepper, and cook for 2 to 3 minutes until warmed through. Remove the pan from heat. Add the lemon zest and lemon juice. Stir the vegetables until combined. Top with basil leaves, and season with salt and pepper. Serve immediately.