Instructions: In a large pot, boil 3 inches of water. Add the greens, cover, and steam until tender, about 12 minutes for kale or collards, less for spinach. Drain, reserving the cooking water for another use. When the greens are cool enough to handle, squeeze to remove the remaining water. Chop the kale and set aside, or refrigerate in a closed container up to 24 hours.

In a medium skillet, heat the oil over medium high heat. Saute the onion and scallions until the onions soften, 6-8 minutes. Add the greens, corn and broth. Cook, stirring often, and reducing the heat if necessary, until the corn and greens are heated through, about 5 minutes. Season to taste with salt and pepper before serving.

Yield: 4 servings

NOTES : Unless you are a die-hard vegetable eater, strip out the hard stem from the center of kale or collard leaves. The stems of spinach leaves are much softer and can be eaten if desired. To strip the stem, cut along either side and lift it out, leaving a vee in the center of the leaf. Or fold each leaf vertically in half and, holding the leafy part firmly in one hand, pull away the stem with the other. Dont worry if the stem breaks off part way up the leaf. At that point, its probably tender enough to eat comfortably.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.