Cajun Collards and Corn
2-3 cobs of corn, husked
1 bunch (about 5 leaves) of collards, stems removed and leaves thinly sliced
1 large tomato, chopped
1/3 cup of milk or cream (I used soy)
2 tbsp oil
1 small onion, chopped
2 cloves of garlic, minced
1 tbsp dried oregano
2 tsp smoked paprika
2 tsp sweet paprika
2 tsp cayenne powder
1 tsp dried thyme
Juice from ½ lime
Optional garnish: Cilantro
Serve with: Rice, quinoa, or polenta
In a large pot, boil water and add corn. Boil for 2 minutes, remove and run under cold water. Slice kernels off the cob and set aside.
Wash collards and remove stem from each leaf. Roll leaves together then thinly slice them. Set aside.
In a large skillet add 2 tbsp oil on a low heat. Add onions and sauté for 10 minutes.
Add minced garlic and sauté for another 3 minutes.
Turn pan up to a medium heat.
Add the chopped tomato, spices, and milk (or milk substitute) and stir. Cook for 10 minutes.
Add thinly sliced collards, corn kernels, and lime juice. Add a generous amount of fresh black pepper and sea salt. Cook for another 10 minutes then remove from heat. If pan has too much liquid then continue cooking until some has evaporated.
Season to taste with sea salt.
Serve over a warm bed of rice, quinoa, or polenta and top with cilantro.