Quick Dinner: Carnitas and Warm Corn Salsa

Just a quick post for what I made for dinner tonight:

Chicken Carnitas with wilted Red Chard served with a warm Corn and Red Chard Rib salsa.

Over the weekend I went to the Top Banana fruit stand and they had some good looking corn and red chard.  Chard is becoming one of my favorite new vegetables. The leaves are buttery with a little bitterness.  The ribs can be a little tough and fibrous, but if you chop them finely they cook up just fine and have a great, sweet, herbaceous crunch.  They were a good complement to the fresh corn.  I wanted to add some green to the mix so I decided some peas would look good and they definitely added to the dish both visually and in taste.

I had some leftover carnitas meat from a chicken I bought over the weekend so I decided to make some little tacos.  Fresh. Light. Delicious.

Warm Corn and Red Chard Rib Salsa:
3 ears of fresh corn off the cob
~1-1.5 cups Red Chard Ribs finely chopped
1 Medium Onion chopped
1/3 cup Frozen Peas
2 cloves of garlic minced
Salt, pepper
Olive Oil

Sweat the onions with a pinch of salt in a cold pan over medium low heat.  Once translucent add the garlic and chard ribs and turn to medium high.  Cook for a few minutes to soften the ribs.  Then add the corn and then turn to medium high.  Stir and saute until the corn is cooked through, about 3 mins.  Add peas and warm them through.  Salt and pepper to taste.  Serve warm.

Try the dish out and let me know what you think!