Date: Wed, 02 Aug 1995 15:20:09 MDT
From: jane waddell (jtw@hpfcjtw.fc.hp.com)
from "The Great Salsa Book" by Mark Miller.
Corn and Greens Salsa
3 ears corn
1/4 c water
3 T apple cider vinegar
8 oz mixed watercress, mustard greens, and arugula,
roughly julienned
2 red Thai or red serrano chiles, thinly sliced
1/4 t salt
1/2 t freshly ground pepper
Cut the corn kernels from the cobs with a sharp
knife. Place in a saute pan with the water and cook
for 2-3 min on medium heat until tender and the
water has evaporated. Put in mixing bowl. Heat the
vinegar in a large pan or skillet and wilt the
greens over medium head for 30 sec. Add to the
mixing bowl with the chiles, salt and pepper, and
thoroughly combine.
kwvegan vegan