2 tablespoons extra virgin olive oil
1¾ teaspoons kosher salt, divided
3 whole garlic cloves
2 medium zucchini, cut into large chunks
2 ears of fresh summer corn, shucked and removed from cob
1 large tomato, cut into wedges
2 cups fresh spinach, washed with tough stems removed
Freshly ground black pepper, to taste
2 handfuls fresh herbs (we suggest basil, tarragon, parsley and chives)
In a large pan, heat the olive oil over medium high heat. Add ¼ teaspoon of salt and the garlic cloves and cook until lightly crisp and brown, about 1-2 minutes. Remove the garlic and set aside.
Add the zucchini in a single layer and ¼ teaspoon salt and cook until golden brown, about 7 minutes. Gently flip the zucchini. Then add the corn and ¼ teaspoon salt and cook until golden, about 3 minutes. Add the tomatoes, spinach, pepper, and ¾ teaspoon salt, and stir, cooking until the spinach is wilted, about 1 minute. Add the remaining ¼ teaspoon of salt, if needed. Turn off the heat, return the cooked garlic to the pan and add the fresh herbs. Enjoy!
Variation: I like to cut the actual cobb into mini cobbs. It’s actually a fun alternative way to eat the corn.
This recipe would be delicious with a bit of the Stir Fry Infuser.