Looking for something healthy for lunch or dinner? Check out this delicious recipe from our patient, The Food Fairy.
Copyright 2013. The Food Fairy. All rights reserved.
Corn & Collard Salad
- 4 ears of fresh corn on the cob
- 1 cup yellow onion, cut into bite-sized pieces
- 1/4 cup extra virgin olive oil
- 1/4-1/2 teaspoon salt, to taste
- 1/4 teaspoon pepper
- 1 – 1 1/2 tablespoons Dijon mustard
- 1 bunch collard greens, de-stemmed (about 8 large leaves)
- 1 lemon, zested and juiced (about 2 tablespoons of juice)
- 2 cups loosely packed basil leaves
- Optional: 3-4 oz country ham, slivered and friend in olive oil.
Optional Step: Fry country ham in olive oil. Use the same pan with juices to sauce corn and onion.
Cut corn off the cob. Dice onion. In a large sauce pan, heat oil and add corn and onion. Salute for 5 minutes, stirring occasionally.
Meanwhile, cut the collards into 3/4 inch pieces, and place in a bowl.
When corn and onion are slightly cooked, after about 5 minutes, remove pan from heat and stir in the Dijon. Season with salt and pepper to taste. Add the zest and juice of one lemon. Stir.
Pour over the cut up greens and toss to combine. Tear, or coarsely cut up basil, and stir into the salad.
Allow salad to sit for at least two hours so that the flavors can come together. Serve heated, cold, or at room temperature.
Food Fairy Note:
Add veggie or chicken broth to leftovers for a leftover salad soup! You may use other tender but hardly dark leafy greens such as kale or Swiss chard in place of the collard greens.
Visit the Food Fairy online at www.FoodFairy.com