Savory Corn and Chard Porridge

Try this flavorful dish for a unique way to sneak vegetables into your breakfast. Use mustard greens or spinach if chard is not available where you live. Serves 4.

• 4 large ears of corn

• 1 tablespoon olive oil

• 1 medium yellow onion, diced

• 1/2 cup water

• 1/2 cup whole or reduced fat milk

• 1-1/2 cups chard, chopped

• 1/4 teaspoon salt

• 1/4 teaspoon ground white pepper

• 1/2 teaspoon red pepper flakes

• 1/4 teaspoon coarse ground black pepper

To Prepare:

Using a cheese grater, coarsely grate the kernels off of 2 ears of corn into a large bowl to create a pulp. Using a knife, remove the kernels off of the other 2 ears and add to the bowl with grated corn.

In a large pot, sauté onion in oil on medium-low heat until soft, about 5 minutes.

Add the corn mixture and water to the pot and cook 5 minutes, stirring occasionally. Add milk, chard, salt, and white pepper, and cook until thickened, about 2-3 minutes.

Serve hot, topped with red pepper flakes and black pepper.