In a large skillet, heat the oil and sauté the kale on medium heat for 10 minutes, stirring constantly.
Mix in the corn, bell peppers, salt and black pepper and cook for 10 minutes. Serve immediately.
2 tbs. olive oil,
3/4 cup cor kernels,
1/2 cup chopped red bell peppers,
1/2 tsp. salt,
1/2 tsp. black pepper