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 T olive oil on medium low heat. Add 16 oz frozen corn, 8 oz kale, 1/2 tsp Herbs de Provence (or Italian seasoning) and S&P to taste.
Continue to cook, stirring often, about 5 -10 minutes.