Instructions: 1. Wash kale and strip leaves from stalk (tear or use paring knife).

Discard stalks and chop leaves into bite-sized pieces. One-quarter pound will yield about 2 cups chopped.

2. Bring water to a boil in a large skillet (not a deep pot) that has a tight fitting lid.

3. Meanwhile, peel carrots and quarter lengthwise. Cut the quarters into 1/2-inch pieces. Place the carrots and corn kernels, if uncooked, in the boiling water, reduce heat, cover skillet, and simmer for 5 minutes.

4. Add the chopped kale (and corn if precooked) to the skillet. Cover and cook for 4 minutes. Water should be bubbling rather vigourously but not boiling over.

5. Sprinkle on salt to taste, stir to conbine, and remove to a serving dish with a slotted spoon. Serve hot. Serve with the broth from the skillet.

Good as side dish or as a topping for rice or pasta. EACH 101 cals,

REVIEW - According to the authors, Johnna Albis children liked this dish. Cooking the carrots and corn sweetens the water for the kale.

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