Fresh sweet corn, garden tomatoes and yummy greens! Drool. I originally picked this recipe to use some of our CSA box kale, but we didn’t happen to get any this week. So I pulled some shredded zucchini out of the freezer to toss in.
Though after reading this article–Kale is the New Beef–I found myself wishing I could be a bigger fan of kale. All the iron and nutrients of beef, but frugal since I can grow it or get it in my CSA box. So far, I only really love it in potato kale soup. But, I’ll keep trying! I definitely need the extra iron.
Do you have any kale recipes you love? I’d love it if you’d share them with me. Maybe I can kale myself away from anemia! 😀
Sweet Corn Saute
6 ears corn on cob, whole
3 small onions, chopped
1 Tablespoon olive oil
4 ounces kale, spinach or zucchini
2 small tomatoes
2 cloves garlic, chopped
2-3 Tablespoons taco seasoning
Saute all vegetables for a few minutes. Add seasoning and spoon into tortillas.Recipe Source: VeggieConverter.com
Wowza. Delicious. This is a great fajita-type filling with a ton of nutrients. You could use it as a base for a “meaty” fajita with some portabella strips or chickpeas or serve with veggies only. Yum.