Sweet Corn and Turnip Greens
Delicious, sweet corn is nicely balanced with slightly bitter turnip greens. Ripe roma tomatoes add color and texture, and red pepper flakes round out the flavor spectrum in this tasty side dish.
Sweet Corn and Turnip Greens
1 tb olive oil
1 tb butter
1/2 cup chopped onion
2 cloves garlic, mashed
3 cups coarsely chopped turnip greens, well washed and drained
2 cup chicken stock or water
3 cups fresh sweet corn, cut off the cob, or frozen sweet corn, thawed
2 roma tomato, seeded and chopped
1/2 tsp red pepper flakes
1 tsp balsamic vinegar
Salt and freshly ground pepper to taste
In lidded skillet or pot over medium high heat, melt butter with olive oil. Add onion and cook, stirring, until just translucent. Add garlic, cook until just fragrant. Add turnip greens, toss briefly, then add chicken stock. Bring to a boil, then reduce heat and cover. Simmer until greens are just slightly tender, about 15 minutes. Add corn and bring back to a boil. Add tomato, red pepper flakes, and balsamic vinegar. Stir and cook until greens are tender and corn is just cooked through but still firm, about five minutes. Season to taste with salt and pepper and serve at once.
