- 2 ears sweet corn, kernels removed (about 1 1/2 cups)
- 1 bunch red or green chard, stems amd leaves thinly sliced and reserved separately
- 1/3 cup low-sodium vegetable broth, plus more as needed
- 4 cloves garlic, sliced
- 1/4 teaspoon crushed red chile pepper
- 1 (15-ounce) can no-salt-added black beans, drained and rinsed
- 1 tablespoon sherry vinegar
- 1/4 cup raw green pumpkin seeds (pepitas)
Rinse the pan to remove any browned corn from the bottom. Return the skillet to medium heat and add broth, garlic and chile flakes. Add chard stems and simmer until just tender, about 2 minutes. Add chard leaves and stir until they begin to wilt and all fit in the skillet. Cover and cook until chard is very tender, about 5 minutes; add more broth a tablespoon at a time if the chard gets dry. Uncover the skillet and stir in beans, vinegar and pumpkin seeds. Cook for 2 minutes more. Transfer the chard mixture to a platter and sprinkle with the toasted corn.
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