In celebration: 20% off sitewide for Jo’s birthday! Shop the sale.

Good things go quickly—psst, we're almost out of these spring favorites. Shop spring best sellers.

Find something to celebrate all the women in your life. Shop Mother's Day gifts.

BlogRecipes
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
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.

    You May Also Like