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Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 1 Tbs. olive oil
- 1 shallot, minced (about 2 Tbs.)
- 1 cup corn kernels (about 1 ear)
- 2 cups watercress, chopped, divided
- 1/4 cup chopped roasted red bell pepper
- 2 Tbs. bourbon
Method
- Heat oil in pan over medium heat.
- Add shallot, and saute 2 minutes, or until fragrant but not brown.
- Increase heat to high.
- Add corn, season with pepper, and saute 2 minutes.
- Add 1 cup watercress and bell pepper, and stir to combine.
- Add bourbon, and light mixture in pan on fire.
- Remove from heat once flames have died down.
- Cool 20 minutes, or until just warm.
- Add remaining 1 cup watercress, and season with salt and pepper.
- Serve at room temperature.
