1/2 bunch kale
3/4 cup sweet corn
1 clove garlic
1 splash red wine vinegar
1 pinch nutmeg
Chili Lime Salt or substitute with salt and paprika
1 pinch sugar
1 teaspoon oil
Slice the onion very thinly, shred the kale into thin strips, and mince the garlic. In a non-stick pan or skillet, heat the oil and add the onion and let it brown. When browned, sprinkle the sugar on top of the onion and push it off to one side of the skillet.
Turn the heat to high and add the corn. Position your skillet so that the heat source is right under your corn and not under the pile of onions on your skillet. Cook the corn for about 3 minutes or until it turns brown (and jumpy!).
Now toss the onions and corn together. Lower heat. Add the garlic, sauté until fragrant, about 30 seconds. Then add the kale, nutmeg, red wine vinegar and chili lime salt. Cook on medium heat until the kale is just wilted, about 2 minutes.