Rinse 16 oz bag frozen corn and 8 oz frozen kale under cold running water until thawed.
Squeeze excess moisture out of thawed kale.
Heat 1 Tbsp olive oil on medium low heat.
Add frozen corn and kale plus 1/2 tsp Herbs de Provence (or Italian seasoning) and S&P to taste.
Continue to cook, stirring often, about 5 -10 minutes.