Gabe and I are often overloaded with greens and green veggies. Sometimes, okay often, we have veggie nights. This particular night we decided to get a little creative and make use of a couple of the 5 ears of corn hanging out in our fridge. It turned out to be the last corn of our season and this was an excellent way to use it!
Gabe used The Pioneer Woman’s corn fritter recipe here: http://thepioneerwoman.com/cooking/2009/06/corn-fritters/
(Side note: Gabe loves Ree. He watched her show one Saturday morning, took notes, and made the recipe the next week. I think it’s cute.)
We don’t disagree with her use of powdered sugar. Although, we think they are just sweet enough as they are. Mmmmm.
The rest is kale. I won’t teach you all how to saute, as I’m sure you’ve done that before. Just one little tip from us is to drizzle a bit of balsamic vinegar just before you remove them from the heat. Really gives a difference twist that is tasty!
The okra is tossed with olive oil, salt, and pepper. It is roasted at 400 degrees for about 15 minutes. Not slimy AT ALL. It is awesome. My favorite way to eat okra by far!
Veggie nights are the best!