Frozen produce in my opinion is a must have and can save you on those days you’re running out of produce and don’t have time to hit the store. This happens to me often so I’m always looking for ways to reinvent frozen fruits and vegetables into a tasty side dish. Adding chopped kale, garlic and herbs elevates a side of frozen corn to something a bit more tasty and provides a broader scope of nutrients from the greens. Not a kale fan? You don’t have to add that piece, just cook the corn with the fresh herbs.
While field corn is technically a vegetable, it has a nutrient profile closer to a grain so I treat it as a grain side dish. Don’t dismiss corn as a starchy carb that doesn’t provide any nutritional value. It’s high in Vitamin A and provides antioxidants important for eye health like lutein and zeaxanthin. Corn is also high in fiber and recent research supports that fiber can support the growth of healthy bacteria in your gut. A healthy gut = a health(ier) life.
This recipe comes together fairly easily especially if you grow your own herbs and don’t have to go shop for them. Growing herbs in your home is a good tip to give your food more flavor and to save some money. Have some corn in your freezer? Give this recipe a try. It’s a perfect side dish for fish or roasted chicken.
- 2 cups frozen corn, thawed
- 2 cloves garlic, crushed
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup chopped fresh kale leaves or ¾ cup frozen kale, chopped and liquid squeezed out
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon fresh thyme, finely chopped
- Heat olive oil on medium low heat and cook garlic for about 30 seconds. Add vegetables, herbs, salt and pepper and continue to cook until warm, about 5 minutes. Serve warm or at room temp.
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