Instructions: *NOTE: Original recipe stated one could use regular chicken stock, vegetable stock or water

**NOTE: Wash, trim

***NOTE: Original recipe used 2 T unsalted butter, optional

General rule of thumb:
If a stem is less then an eighth of an inch thick it can pretty much be treaded the same as the leaves; cooking time will have to be adjusted upward, but only slightly. With larger but not enormous stems - say, those between an eighth and a quarter of an inch - I usually strip the leaves, chop the stems and begin cooking them first, adding the leaves only after the stems have begun to become tender. Thicker stems should be peeled, cooked separately, cooked for much longer than the greens.

Shuck the corn; using a fork or knife, scrape the kernels off the cobs. Do not worry about getting every last bit. Cut the cobs into chunks.

Simmer the cobs in the stock if you have it, in water if you do not, for about 10 min. Season the stock to taste. Chop the kale coarsely and add it to the stock; cover and simmer for about 10 - 15 min more, until the kale is tender but not mushy. Add the corn kernels and simmer another minute or two more, just to heat through. Add the margarine if you like, stir it in, and serve.

Other greens to use:
Almost any fresh cooking green you can get your hands on, but nothing too-too bitter: Beet greens, chard, collards, or mustard would be first choices after kale.

Time: About 40 min.

NOTES : This was
**wonderful**!! Also very quick and easy to put together

I ended up having to put about 1/3 C more chicken broth into the kale as it cooked. There was some there but I was afraid it would boil out.

I removed the corn cobs after the 10 min of simmering them. I then put them into a pot of different chicken broth (3 C water with nonfat vegetarian chicken broth) and simmered them about another 45 min - 1 hr. I tossed them out and have saved the broth ...dont quite know what I will do with it.

The corn essence that you made can be used as a base for Corn Chowder (prepared the old-fashioned way, using corn broth); use it instead of the chicken broth in your recipe.[ Bill Pawelko

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