This quick and simple recipe uses everyone's favorite new leafy green, kale. You can try this as a side dish, or add in protein for a complete meal.
Thanks to our friends at the Inter-Faith Food Shuttle for sharing this colorful, tasty recipe.
INGREDIENTS
2 tablespoons olive oil
1/2 cup chopped red bell peppers
3 cloves garlic, minced
3/4 cup rinsed corn kernels (fresh or frozen)
6 cups washed, dried and chopped fresh kale
1/2 teaspoon salt
1/2 teaspoon black pepper
DIRECTIONS
In a large skillet, heat the oil over medium heat and sauté the garlic for 30 seconds. Add in bell peppers and stir for five minutes. Add corn kernels and kale and cook until wilted, stirring constantly. Season with salt and pepper and enjoy.
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