quick-sautéed broccoli with onions and corn

This morning’s grey sky held the possibility of rain;  this energizing dish brought sizzle and snap.

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serves 2

INgredients

½ yellow onion

2 stalks broccoli

1 ear corn (note: you can also use leftover, cooked corn or frozen corn)

1 Tablespoon EVOO (Extra Virgin Olive Oil)

1 teaspoon tamari sauce

Process

Wash the broccoli well.

Cut the onion in half, lengthwise.

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Peel the papery skin and then slice the onion into half moons and set aside.

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Husk the corn (if using fresh) and shave the kernels from the cob. Set aside.

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Remove tough outer skin on the stalk of the broccoli, and remove any leaves.

Slice the broccoli stalk into disks and cut the flowers into bite-size pieces.

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Heat a medium-sized stainless steel skillet on a medium flame.

After one minute add the EVOO to the pan.

Add onions and use cooking chopsticks to lightly brown them on all sides.

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Add the fresh corn to the pan and mix with the onions.

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When the corn and onion are mixed together, add the broccoli pieces.

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Sautée all three vegetables together, using cooking chopsticks to be sure each side of each vegetable receives the heat of the pan.

When broccoli is a shade of bright green, drizzle the tamari sauce on top and mix so that it blends well.

Serve with soft polenta or porridge.