Corn, Greens, And Bacon Salsa
|Ears of corn||3|
|Water||1⁄4 Cup (4 tbs)|
|Apple cider vinegar/Other cider vinegar||3 Tablespoon (La Carreta Chili)|
|Watercress||2 1⁄2 Ounce, roughly julienned|
|Mustard greens||2 1⁄2 Ounce, roughly julienned|
|Arugula||2 1⁄2 Ounce, roughly julienned|
|Serrano chilies||2 , thinly sliced (Thai Or Red, With Seeds)|
|Extra virgin olive oil||2 Tablespoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Cook the bacon in a saute pan or skillet until done but not crisp, and dice.
Transfer to a mixing bowl.
Cut the corn kernels from the cobs with a sharp knife (about 2 cups).
Place in a saute pan with the water, and cook for 2 to 3 minutes over medium heat until tender and the water has just evaporated.
Add to the mixing bowl.
Heat the vinegar in a large pan or skillet and wilt the greens over medium heat for 30 seconds.
Add to the mixing bowl along with the chiles, oil, salt, and pepper, and thoroughly combine.
Serving size: Complete recipe
Calories 1551 Calories from Fat 558
% Daily Value*
Total Fat 62 g94.9%
Saturated Fat 12.8 g64.2%
Trans Fat 0 g
Cholesterol 23.6 mg7.9%
Sodium 1640.1 mg68.3%
Total Carbohydrates 233 g77.7%
Dietary Fiber 31.6 g126.2%
Sugars 39.2 g
Protein 47 g93%
Vitamin A 276.5% Vitamin C 275.2%
Calcium 32.2% Iron 52.8%
*Based on a 2000 Calorie diet