- YIELDS | 4 SERVINGS
- PREP TIME | 10 MINS
- COOK TIME | 20 MINS
This recipe is absolutely delicious served with fish or chicken, or swap the chicken broth for veggie broth and throw in a cup or two of rice to make it a vegetarian meal. Swap out the kale for zucchini when in season. Add more pesto or more cheese—the options are endless!
- 2 tablespoons olive oil
- 1 medium leek, trimmed with light green and white; cut in half lengthwise, rinsed, and then sliced about half inch
- 2 small cherry or grape tomatoes
- 15-ounce can corn or 1 1/2 cups fresh corn, shucked
- Small bunch kale, stemmed and roughly chopped, about 4 cups
- 3 ounces store-bought or homemade pesto (such as my Classic Basil Pesto)
- 1/2 cup grated Pecorino cheese
- In a 10-12 inch sauté pan, heat the oil over medium high heat. Sauté the leeks until tender, about 3-5 minutes. Season with salt and pepper.
- Add the tomato and continue to cook for 3-4 minutes. Add the kale, stir and cover to soften, about 3 minutes.
- Stir in the pesto and corn and let simmer for 2-3 minutes.
- Shower with Pecorino, and add additional salt and freshly ground pepper to taste.
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