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corn-greens-salsa recipe

Date: Wed, 02 Aug 1995 15:20:09 MDT
 From: jane waddell (jtw@hpfcjtw.fc.hp.com)
 from "The Great Salsa Book" by Mark Miller.
 Corn and Greens Salsa
 3 ears corn
 1/4 c water
 3 T apple cider vinegar
 8 oz mixed watercress, mustard greens, and arugula,
   roughly julienned
 2 red Thai or red serrano chiles, thinly sliced
 1/4 t salt
 1/2 t freshly ground pepper
 Cut the corn kernels from the cobs with a sharp
 knife. Place in a saute pan with the water and cook
 for 2-3 min on medium heat until tender and the
 water has evaporated. Put in mixing bowl. Heat the
 vinegar in a large pan or skillet and wilt the
 greens over medium head for 30 sec. Add to the
 mixing bowl with the chiles, salt and pepper, and
 thoroughly combine.
 kwvegan vegan