Simple Summer Supper

Corn is here! I don't know where it's coming from--the corn I see around here is hardly as high as an elephant's eye--but there's corn in my grocery store and I'm going to eat it. My only problem is, I don't really know what people eat with corn on the cob. As a result, we've just eaten a couple other food that, in my mind at least, seemed summery enough to hang out on a plate with corn.

Sautéed Collard Greens


1/2 bunch collard greens
2 Tablespoon olive oil
2 cloves garlic
1/2 teaspoon red pepper flakes
salt to taste


Stem collard greens and cut into 1/2 inch strips. I rolled leaves length-wise to slice. 


Heat olive oil in skillet. Cook garlic until lightly browned. Add red pepper and collard greens. Cook until greens are dark green and just wilted; this will take only a couple minutes. Cooked collard greens still have a slight crunch.


Although Ben and I are big fans of spinach, I'm really glad we decided to branch out and try a different green leafy vegetable tonight. Collard greens are tougher and more substantial than cooked spinach. I think this heavier vegetable stands up well against spicy red pepper flakes. All-in-all, this is a simple, but special vegetable side dish that I will certainly make again (in fact, we ate the rest of our bunch of collard greens for lunch the next day).


Once corn on the cob and collard greens were on the plate, we realized that there was space left on our plates that needed to be filled. Enter cucumber sandwiches. Except I'm not really going to tell you about them. They were just OK; cucumber, cream cheese, yawns. Someday soon I'm going to put a little more effort into these and make something worth blogging about.