Sauteed Corn, Beans, and Wilted Greens

This is a simple, delicious way to enjoy the best tastes of summer!

1 Tbsp. olive oil

½ - 1 c. corn kernels

½ - 1 c. green beans, trimmed to about 1” pieces

Several large handfuls rough torn leaves- kale, beet greens, chard, or spinach

¼ tsp. dried thyme

2 tsp. white wine vinegar

Salt and pepper

Saute the corn and green beans in the olive oil for about 2-3 minutes, just until starting to get tender. Add the greens and thyme, and continue cooking about 1 minute longer, until the greens are just wilted. Stir in the vinegar and season with salt and pepper.

Recipe created or adapted by Liz Talley, Urban Graze

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