Cream-less corn with sautéed greens and seared salmon from Ruffage: A Practical Guide to Vegetables (page 165) by Abra Berens

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bessp on November 06, 2025

    I loved this, although I did make some modifications. My puree turned out more like corn soup, which I kind of liked. I made it in a pot to avoid the mess of blending in a skillet. I also added a bit of honey to give it sort of a cornbread flavor, which really worked. I used spinach instead of kale and added twice as much garlic as called for. I will definitely make this again, I liked that it was one-pan as written and each component cooked really quickly. It has a lovely, homey flavor and is super warm and comforting.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.