Recipe: Corn, Tomatoes and Greens

This recipe dates back to this past summer.  The notes to the recipe are long since lost and almost certainly were consumed by His Houndliness in a fit of pique at being left alone when he wanted cuddles.  The recipe was initially backlogged because I felt that I'd done too many "corn and..." recipes - I got a good deal on some corn and went a little nuts and then was backlogged because I couldn't find my notes.  I kept hoping that the situation would change, but I think now that it's October I should probably just bite the bullet and accept that they are now out in the yard in a slightly different format.  A less legible format.

I've started taking photos of the notes when I take photos of the dishes.  I do learn, you know.  

You might ask yourself, "Why is she bothering writing this up at all?  I mean, she can't even tell for sure what kind of greens those are!"  I'm asking myself the same question, and the answer is simple.  I'm doing it because it was good.  Very, very good.  I can remember how this dish tasted when I look at the picture.  I can remember sitting in the sun, tasting this dish and thinking, "Well that was actually pretty good!  Who knew?"  It was a simple side dish, thrown together with things I had on hand and some yogurt.  I don't remember why I decided that the yogurt needed to happen.  I probably just wanted it out of the fridge, or possibly I wanted to do something different than any of the seemingly thousands of "corn and..." dishes I'd done recently.  But I did it and it was delicious and I'm glad that I did.  I wanted to share it with you because it was actually pretty tasty, even if the specifics are a little vague at this point.

Corn, Tomatoes and Greens (serves 10; approx. cost per serving not available)

4 ears corn, kernels only

5 tomatoes, chopped (I always leave the skins on for dishes like this)

2 bunches beet greens, washed and chopped

1 tablespoon mustard seeds

1 tablespoon cumin seeds

2 tablespoons olive oil

2 cups 2% Greek yogurt

Equipment:

• Large wok

1. Heat the oil in the wok.
2. Add the mustard seeds and cumin seeds.  
3. When the seeds start to splutter, add the corn kernels.  Saute until tender.  You might want to reduce the heat a little.  
4. Add the tomatoes.  Saute a couple of minutes.
5. Add the greens.  Saute until wilted.  
6. Remove from heat and allow to cool at least five minutes.
7. Stir in the yogurt.
8. Serve.

Comments

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