Corn and Lima Bean Stew
INGREDIENTS:
4 Ears Of Corn
2 c Nonfat Veg Chicken Broth;
-Low Sod, Or *Note
Salt And Pepper
1 lb Kale; **Note
2 tb I Can't Believe It's Not
-Butter - Light, ***Note,
-Optional
4 Ears Of Corn
2 c Nonfat Veg Chicken Broth;
-Low Sod, Or *Note
Salt And Pepper
1 lb Kale; **Note
2 tb I Can't Believe It's Not
-Butter - Light, ***Note,
-Optional
*NOTE: Original recipe stated one could use regular chicken stock, vegetable stock or water
**NOTE: Wash, trim
***NOTE: Original recipe used 2 T unsalted butter, optional
General rule of thumb: If a stem is less then an eighth of an inch thick it can pretty much be treaded the same as the leaves; cooking time will have to be adjusted upward, but only slightly. With larger but not enormous stems -
say, those between an eighth and a quarter of an inch -
I usually strip the leaves, chop the stems and begin cooking them first, adding the leaves only after the stems have begun to become tender. Thicker stems should be peeled, cooked separately, cooked for much longer than the greens.
Shuck the corn; using a fork or knife, scrape the kernels off the cobs. Do not worry about getting every last bit. Cut the cobs into chunks.
Simmer the cobs in the stock if you have it, in water if you do not, for about 10 min. Season the stock to taste. Chop the kale coarsely and add it to the stock; cover and simmer for about 10 -
15 min more, until the kale is tender but not mushy. Add the corn kernels and simmer another minute or two more, just to heat through. Add the margarine if you like, stir it in, and serve.
Other greens to use: Almost any fresh cooking green you can get your hands on, but nothing too-too bitter: Beet greens, chard, collards, or mustard would be first choices after kale.
Makes 4 servings Time: About 40 min.
This was **wonderful**!! Also very quick and easy to put together.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork reggie@reggie.com
NOTES : Cal 108, Fat 3.6g, Carb 16.8g, Fib 3g, Pro 12.9g, Sod 222mg, CFF 21.3%.
**NOTE: Wash, trim
***NOTE: Original recipe used 2 T unsalted butter, optional
General rule of thumb: If a stem is less then an eighth of an inch thick it can pretty much be treaded the same as the leaves; cooking time will have to be adjusted upward, but only slightly. With larger but not enormous stems -
say, those between an eighth and a quarter of an inch -
I usually strip the leaves, chop the stems and begin cooking them first, adding the leaves only after the stems have begun to become tender. Thicker stems should be peeled, cooked separately, cooked for much longer than the greens.
Shuck the corn; using a fork or knife, scrape the kernels off the cobs. Do not worry about getting every last bit. Cut the cobs into chunks.
Simmer the cobs in the stock if you have it, in water if you do not, for about 10 min. Season the stock to taste. Chop the kale coarsely and add it to the stock; cover and simmer for about 10 -
15 min more, until the kale is tender but not mushy. Add the corn kernels and simmer another minute or two more, just to heat through. Add the margarine if you like, stir it in, and serve.
Other greens to use: Almost any fresh cooking green you can get your hands on, but nothing too-too bitter: Beet greens, chard, collards, or mustard would be first choices after kale.
Makes 4 servings Time: About 40 min.
This was **wonderful**!! Also very quick and easy to put together.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork reggie@reggie.com
NOTES : Cal 108, Fat 3.6g, Carb 16.8g, Fib 3g, Pro 12.9g, Sod 222mg, CFF 21.3%.