Until tonight: up to 30% off sitewide. Shop the sale.

 Let the fun begin! We’ve got a new collection of gifts for Father’s Day. Get gifting.

Ready, set, bake! Watch new episodes of Silos Baking Competition on Sundays 8/7c. Learn more.

BlogRecipes

Sautéed Skinned Corn with Wild Greens

byKatie Button
Total 1 hour
Active 20 mins
Makes 4 servings
fromCornFrom the Source
Ingredients
    • 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
    Directions
    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.

    Meet The Creator

    Katie Button

    A Southern chef with a scientific mind, Katie Button worked for some of the world's best chefs before opening her own restaurants to rave reviews. Receiving four James Beard nominations and many editorial features, she now inspires the at-home chef with her first cookbook of authentic Spanish recipes.

    more