This Corn and Kale Stew is the perfect comfort food on a cold winter day. The combination of the fresh, sweet corn and the earthy kale give this soup a unique flavor that is sure to please any palate. This stew is easy to make and is full of nutrients, making it a great dish to add to your regular rotation.
For 4 people
- 4 Ears - Corn
- 2 Cup - Nonfat Veg Chicken Broth, Low Sod
- 1 Lb - Kale
- 2 Tbsp - I Can't Believe It's Not Butter - Light
- 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 minutes. Season the stock to taste.
- Chop the kale coarsely and add it to the stock; cover and simmer for about 10 - 15 minutes 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.
This corn and kale stew is a delicious, nutritious and easy to make vegetarian soup that is sure to please all. You can also add other greens such as beet greens, chard, collards, or mustard to the stew for an even more flavorful experience. Serve this stew with a side of crusty bread for a comforting and satisfying meal any time of the year!