A last-minute healthy neighborhood grill-out vegetable dish takes little effort if you’ve stocked up properly. So before you head to the local farmer’s market to see all that the spring has sprung thus far, consider piling in fresh ingredients for Kale with Pecans or Corn and Summer Vegetable Sauté that take ten to fifteen minutes and only a few steps to prepare and serve.

Super Easy Kale with Pecans

1-3 servings. 10 minutes.

• 1 bunch kale (or chard)
• 1/4 cup chopped pecans (or pistachios)
• Extra virgin olive oil
• 1 garlic clove, minced
• Sea salt to taste

Rinse greens and mince garlic on the cutting board.  Chop greens into 1-inch strips or if larger leaves, into 1-2 inch squares. Place pecans into a tall pan with lid and turn heat onto medium. Lightly toast for 2-3 minutes then add olive oil. Slowly stir in chopped greens and sprinkle sea salt to taste, covering between additions. Stir often to avoid burning. If they begin to burn, lower heat and add 1-2 tbsp water before covering to allow steaming. When kale is dark green and stems are tender, turn off heat and use tongs to clear space in center of pan for minced garlic to heat in a single layer. Cook garlic 30 seconds or until fragrant, then mix together. Serve immediately. Thank you to Summer Tomato for sharing this recipe!

Corn and Summer Vegetable Sauté

4-6 servings. 15 minutes.

• 1 tablespoon extra virgin olive oil
• 1/2 cup chopped green onions (about 4)
• 1 garlic clove, minced
• 1 cup sliced fresh okra (about 4 ounces)
• 1 cup chopped red bell pepper (about 1)
• 1 finely chopped seeded jalapeño pepper
• 1 cup fresh corn kernels (about 2 ears)
• 1 (15-ounce) can black beans, rinsed and drained
• 1/3 cup minced fresh cilantro
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Heat the olive oil in a large skillet at medium to high heat. Add onions and garlic, sautéing for 1 minute. Add the okra and sauté for 3 minutes before reducing to medium heat. Cook in the bell pepper and jalapeño and cook for 5 minutes. Add the corn and cook for 4 minutes. Stir in the black beans and cook for 2 minutes. Stir in the cilantro and sprinkle with salt and pepper to taste. Thank you to MyRecipes.com for sharing this recipe!