This is one of my favorite summer dishes, usually made from whatever looks good at the farmer's market that week. It's easy to substitute vegetables depending on what you have on hand. As always, amounts vary.Farmer's Market Saute
garlic
fresh corn on the cob
baby redskin potatoes
kale
red peppers
grape tomatoes
salt and pepper, to taste
fresh parmesan
Schuck the corn, wrap ears in waxed paper, and microwave 2-3 minutes. Set aside to cool. Wash and pierce potatoes. Place on a plate, cover with waxed paper and microwave 3-4 minutes until just tender. Set aside to cool.
Remove tough stems from kale and cut/tear into smaller pieces. Cut red peppers into strips. Heat a little EVOO in a large skillet with a cracked garlic clove. Drop in kale and peppers. Cut corn kernels from the ears and quarter the potatoes. Add to skillet. Stir in grape tomatoes and season with salt and pepper. Cool until heated through and tomatoes begin to split. Top with fresh parmesan.
This is a great meal by itself, or add some protein by stirring in cannellini beans or topping with grilled sliced chicken breast. It also makes a great cold leftover salad with a little champagne dressing.
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