I saw a 4-pack tray of sweet corn on the cob at our branch of TJ’s last week which made me long for summer. Aah! Summer sweet corn is the absolute best! It’s been so cold lately. Plus produce, aside from root vegetables, the cabbage family and of course citrus, all starts to look and taste a little flabby in January. In the summertime, sweet corn is at its peak in taste and is incredibly cheap. Often you can buy five ears for only a dollar, and sometimes even less. What a bargain that is.

collard greens with peas and sweet corn

I don’t even know where this sweet corn came from as the container says somewhat vaguely that it was packaged in the US. It must be from somewhere overseas, perhaps from Chile? I don’t want to think too much about carbon footprinting today…

So to celebrate summer in the heart of winter, I offer you this corn with collard greens dish. Now if only there was some country music to go along with this meal, all would be right in the universe!

This recipe is tasty and healthy. It’s cholesterol-free, and is packed with tons of vitamins, fiber and even protein. You can serve it as a side dish or eat it as a main course. It’s a little like quinoa love sans quinoa and tofu, but still full of love.

Collard Greens with Peas and Sweet Corn

4 ears sweet corn, kernels cut from cobs
1 bunch collard greens or Kale, rinsed and cut into thin strips (julliened)
½ bunch parsley, chopped
1 cup frozen garden green peas
3 cloves garlic, minced
4 tbsp extra virgin olive oil
Kosher salt to taste
fresh black pepper to taste
dry red pepper flakes to taste

How to:

Heat two tablespoons of olive oil in a skillet. Add garlic and sauté for few seconds until fragrant. Add corn and sauté stirring constantly for about 5 minutes. Add salt and pepper followed by the collard green. Stir. Add frozen peas. Cover pan and let it cook for another 5 minutes or so. You will know it is ready when collard greens have reduced to about a 1/3 of the original volume. Otherwise cook a bit longer. Adjust seasoning with more salt, pepper, red pepper and/or olive oil. I guarantee your guests will love it.