Mary L.
Mary brought this colorful and delicious combination of corn, peppers and kale to our Spring potluck.
3 bunches lacinato kale, stripped from stems and chopped
olive oil
minced garlic
water
2 orange/ red peppers, chopped
one can corn
Heat the olive oil and garlic in a skillet and stir in the kale. Cook quickly, stirring and adding water as needed to keep from burning.
Transfer the kale to a bowl and add the chopped peppers and corn. Stir well.
Serve warm or at room temperature.