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Corn-Leek Saute
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Authored By: Polly Pitchford, Full Spectrum Health™
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Fresh picked corn is best.
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Diet Types: Vegan, Vegetarian
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Ingredients:
1 tablespoon olive oil3 leeks, sliced into half moons, washed6 ears fresh corn, removed from cob black pepper to taste1 tablespoon Ume Plum Vinegar (umeboshi vinegar)
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Heat a heavy skillet over high heat.
Add oil and leeks, letting them cook for 5 minutes, stirring once or twice. When the leeks are at their brightest green and still firm, add the corn kernels and toss together until the corn turns a deep yellow, about 5 minutes.
Sprinkle with pepper. Splash with the umeboshi vinegar and cover for 2 minutes more, letting it steam. Serve immediately. |
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 165
Calories from Fat 44
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% Daily Value*
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| | Total Fat 5g | 8% | | | Saturated Fat 1g | 4% | | | Mono Fat 3g | | | | Sodium 412mg | 17% | | | Total Carbs 30g | 10% | | | Dietary Fiber 4g | 17% | | | Protein 4g | | | | Iron | 13% | | | Calcium | 4% | | | Vitamin B-6 | 10% | | | Vitamin C | 17% | | | Vitamin E | 6% | | | Vitamin A | 1% | | | Selenium | 2% | | | Manganese | 25% | | | Copper | 5% | | | Zinc | 4% | | | Pantothenic acid | 9% | | | Niacin | 10% | | | Riboflavin | 6% | | | Thiamin | 20% | | | Folate | 23% | | | Potassium | 12% | | | Phosphorus | 12% | | | Magnesium | 15% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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