Garlic-Braised Kale and Corn

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If the kale leaves are particularly large or seem tougher than usual, remove the centre rib of the kale leaves, as well as the stems.

Tags: Easy, 30 mins, Side Dishes, Vegetables, Fry, President's Choice Blue Menu, Low Sodium, Vegetarian, Low Fat
Serves: 6
Skill level: Easy
Prep time: 20  minutes
Cooking time: 10  minutes
Total: 30  minutes

Additional Information


1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 can (341 mL) PC Blue Menu Peaches & Cream Whole Kernel Corn
1/2 tsp (2 mL) PC Black Label Chinese 5-Spice Blend
1 bunch curly kale
2 cloves garlic, finely chopped
1/2 cup (125 mL) low sodium chicken stock


  1. Wash kale. Discard thick stems. Coarsely chop leaves. You should have about 8 packed cups (2 L). In large saucepan of boiling water, cook kale until tender, about 3 to 4 minutes. Drain. Set aside.
  2. In large nonstick frying pan, heat oil over medium heat; cook garlic for 30 seconds or until fragrant. Stir in grinder; cook about 30 seconds. Stir in kale, corn and chicken stock. Simmer for 5 minutes.

Chef's Tips

Start timing the kale AFTER the water returns to a boil.

Serve with pork chops or PC Fully Cooked Smoked Pork Loin Steaks.

Nutritional Information

Per 3/4 cup serving (175 mL)
Calories 80 Cal
Fat 2.5 g
Sodium 40 mg
Carbohydrate 12 g
Fibre 2 g
Protein 2 g