Ingredients

The following ingredients have 6 Servings
  • 2 ears sweet corn, kernels removed (about 1 1/2 cups)
  • 1 bunch red or green chard, stems amd leaves thinly sliced and reserved separately
  • 1/3 cup , plus more as neededlow-sodium vegetable broth
  • 4 cloves garlic, sliced
  • 1/4 teaspoon crushed red chile pepper
  • 1 (15.0-ounce) can no-salt-added black beans, drained and rinsed
  • 1 tablespoon sherry vinegar
  • 1/4 cup raw green pumpkin seeds (pepitas)

Instruction

  • Heat a large heavy skillet over medium-high heat until very hot.
  • Add corn kernels and cook, shaking the pan and stirring, until the kernels brown, about 5 minutes.
  • Remove corn from the skillet and set aside.
  • Rinse the pan to remove any browned corn from the bottom.
  • Return the skillet to medium heat and add broth, garlic and chile flakes.
  • Add chard stems and simmer until just tender, about 2 minutes.
  • Add chard leaves and stir until they begin to wilt and all fit in the skillet.
  • Cover and cook until chard is very tender, about 5 minutes; add more broth a tablespoon at a time if the chard gets dry.
  • Uncover the skillet and stir in beans, vinegar and pumpkin seeds.
  • Cook for 2 minutes more.
  • Transfer the chard mixture to a platter and sprinkle with the toasted corn.