Shreds Pan Roasted Canned Corn Recipes
FIRE-ROASTED CORN IN A SKILLET
I was going to make a recipe that called for a can of fire-roasted corn. My local store did not carry it, so I made my own.
Provided by Carolyn Haas
Categories Vegetables
Time 15m
Number Of Ingredients 4
Steps:
- 1. Heat oil in skillet on high heat. Add drained (or thawed) corn. Spread evenly and leave it alone so that it can start to turn brown.
- 2. Sprinkle with any or all of the seasonings to taste. Stir to mix and continue to let the corn roast. Stir occasionally so that it doesn't burn. Should take close to 10 minutes.
- 3. Remove from heat and let it cool in the skillet. Use warm or store in refrigerator until needed.
SHREDDED AND SAUTEED COLLARD GREENS
These are a perfect accompaniment to Pork Chops with Roasted Peppers.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Working with a few at a time, lay collard leaves in a stack. Roll them up like a cigar, and cut crosswise into thin shreds.
- Heat oil in a large skillet until very hot. Add collards, little by little, stirring in more as each handful wilts. Sprinkle with salt and red-pepper flakes. Saute collards, stirring, until tender, 8 to 10 minutes.
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