4-6 ears of fresh corn on the cob, corn shucked off and juice (milk) reserved with it
1 each (small) red, orange, yellow and green bell pepper, minced
1 sm.-med. purple onion, minced
2 cloves of garlic minced
1 cup of kale, chiffonade cut
1 tablespoon of extra virgin olive oil
Salt and pepper to taste
In a large skillet combine all ingredients except garlic and sautee’ over medium high heat. Cook till all corn is lightly browned, veggies tender, and kale wilted down (about 10 minutes). Add garlic and sautee’ 3-5 more minutes, stirring constantly so garlic doesn’t burn.
Serve over pasta or as a side dish.