KALE WITH SWEET CORN

3/4 lb. kale, tough stems removed*
2 tsp. olive oil
1/2 cup finely chopped sweet onion
2 whole scallions, chopped
3/4 cup frozen or canned corn
1/4 cup vegetable broth
Salt and freshly ground pepper

In a large pot, boil 3 inches of water. Add the kale, cover, and steam until tender, about 12 minutes. Drain, reserving the cooking water for another use.

When the kale is cool enough to handle, squeeze it to remove the remaining water. Chop the kale and set aside. (To prepare ahead, 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 kale, 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.

*Unless you are a die-hard vegetable eater, strip out the hard stem from the center kale leaves. To do this, cut along either side of the stem and lift it out, leaving a vee in the center of the leaf. Alternately, fold each leaf vertically in half and, holding the leafy part firmly in one hand, pull away the stem with the other, starting at the bottom. Don't worry if the stem breaks off part way up the leaf. At that point, it's probably tender enough to eat comfortably.

Each of the four servings contains 101 calories and 3 grams of fat
Source: written for the American Institute for Cancer Research by Dana Jacobi