Corn and GREENS Salsa |
Course : Salsas
Serves: 4 |
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Ingredients:
3 ears corn (or 1 1/2 c. frozen corn kernels thawed) |
1/4 Cup water |
3 tablespoons apple cider vinegar |
8 ounces mixed watercress,mustard greens and arugula, roughly jullienned |
2 medium red Thai or red serrano chiles thinly sliced |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
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Preparation / Directions:
Cut kernels from cob with sharp knife, if using fresh corn. Place in saute
pan
with the water and cook for 2 to 3 minutes on medium heat until tender
and the
water has evaporated. Put in mixing bowl. Heat the vinegar in a large pan
or
skillet and wilt the greens over medium heat for 30 seconds. Add to the
mixing
bowl with the chiles, salt and pepper, and combine. Serve warm.
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Nutritional Information:
101 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 42g Carbohydrate; 0mg Cholesterol; 542mg Sodium |
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