Katie Button's Sautéed Skinned Corn with Wild Greens

Sautéed Skinned Corn with Wild Greens

byKatie Button
Total 1 hour
Active 20 mins
Makes 4 servings
  • 1 cup dried mushrooms
  • 2 tablespoons high-heat cooking oil, such as grapeseed or avocado oil
  • 4 cups canned or cooked hominy
  • 4 cloves garlic, minced
  • 1 pound greens, such as arugula or baby kale
  • Kosher salt, to taste
    1. In a small stockpot, simmer 4 cups of water with the dried mushrooms for 30 minutes.
    2. Add 1 tablespoon of oil into a large pan and heat it over medium-high heat. In 2 batches, fry the hominy, continuously stirring, until golden brown, about 5 minutes, then scoop out and reserve on a plate.
    3. Quickly sweat the garlic, but do not brown it too much. Add greens and wilt, 1 to 2 minutes. Strain mushroom stock into the pan with the greens. Reduce the liquid over medium-high heat until it has all evaporated, about 10 minutes. Toss in the fried hominy, season with salt, and serve.