2 Tab. Olive oil
1 tea. minced garlic
1/4 tea. red pepper flakes
pinches of salt
1 1/2 cups cooked corn
12 sungold tomatoes or a mix of cherry and pear tomatoes, halved
Cover the greens in cold water and set aside until ready to use.
Heat the olive oil in a large pot. Add garlic, red pepper flakes and a pinch of salt. Saute for about 30 seconds. Add greens, tomatoes and another pinch of salt and saute until wilted. Add the corn and cook another 3-5 minute, until tender. Serve with a generous sprinkle of Parmesan cheese.
source: modified from Swiss Chard Braised with Sweet Tomatoes and Corn in One Bite at a Time, Rebecca Katz