Sweet Corn-Swiss Chard Scramble With Cherry Tomatoes And Parm

1. 1

   Heat oil + crushed red pepper in large, deep skillet over medium-high flame for 30 seconds. Add onion and corn; stir and cook 3 minutes or until vegetables are softening. Stir in chard and season well with salt and pepper. Cook 4-5 minutes, stirring, or until chard is wilted and tender.

2. 2

   Add garlic, Parmesan, and chopped tomatoes. Let cook 1-2 minutes. Serve hot alone for lunch or for dinner with a few ounces of grilled rare beef filet, medium rare pork tenderloin, or with sauteed mushrooms stirred into Minnesota wild rice. Garnish with Parmesan and tomatoes.

3. 3

   Leftovers? Heat up a small skillet, add about a half-cup of the chard mixture and let warm through. Stir in two well-beaten, seasoned eggs and let cook until eggs are done to your liking. Breakfast is served.

* Per serving · 4 servings · Values may vary.

No additional tips available.