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For me, nothing says comfort better than a bowl of warm porridge. I’ve recently discovered using corn as a grain-substitute for porridge. It is really fast & easy to prepare, so it’s a great meal for when you are short on time. To take advantage of all the fall vegetables, I’ve been making this savory grain-free corn and kale porridge. You can easily substitute the kale for other vegetables, like chard or spinach.

Note: be sure to purchase organic corn to avoid eating genetically modified corns.

Ingredients:corn and kale porridge

  • 1 ear of organic corn
  • 1 teaspoon of olive oil
  • 1/4 of yellow onion, diced
  • 1/4 cup of almond/soy milk
  • 1 cup of kale, chopped
  • 1/2 cup of water
  • A dash of red pepper flakes
  • Sea salt and fresh ground pepper to taste

Directions:

  1. Use a knife, grate the corn kernels into a bowl
  2. In a large pot, sautee the onion in oil on medium-low heat until they become translucent.
  3. Add the corn, kale and water to the pot and cook x5 minutes. Then add your choice of soy/almond milk and sea salt. Let the pot simmer for 10-15 minutes until the mixture thickens.
  4. Serve hot with red pepper flakes and ground pepper.

-NZ

this recipe is linked up at Real Food Fridays

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