Savory Corn and Chard Porridge

Try this flavorful dish for a unique way to sneak vegetables into your breakfast. Use mustard greens or spinach if chard is not available in your region.

Serves 4


  • 4 large ears of corn
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1/2 cup water
  • 1/2 cup whole or reduced fat milk
  • 1-1/2 cups chard, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon coarse ground black pepper


  1. Using a cheese grater, coarsely grate the kernels off of 2 ears of corn into a large
    bowl to create a pulp. Using a knife, remove the kernels off of the other 2 ears and add to the bowl with grated corn.
  2. In a large pot, sauté onion in oil on medium-low heat until soft, about 5 minutes.
  3. Add the corn mixture and water to the pot and cook 5 minutes, stirring occasionally. Add milk, chard, salt, and white pepper, and cook until thickened, about 2-3 minutes.
  4. Serve hot, topped with red pepper flakes and black pepper.