Corn and Kale Salad from Heirloom Meals

Posted at: 08/30/2012 6:20 PM | Updated at: 09/02/2012 9:23 AM

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Corn and Kale Salad

from Carole Murko - Heirloom Meals

The garden is producing food faster than we can eat it!!  Two of the most abundant crops other than tomatoes are kale and corn.

One day I was having some people over for dinner and I didn’t have any fixings for a green salad so I decided to use my Kale.  But Kale is so tough.

I remembered reading that salt and lemon tenderized the kale…and the rest is history….my Corn and Kale Salad recipe was born. Simple, delicious and healthy!!

8-10 Stalks of Kale, stems removed and leaves cut into bite-sized pieces

1 teaspoon sea salt

Juice of 1/2 lemon

3-4 ears of leftover corn, kernels removed

2-3 tablespoons butter

1 tablespoon minced tarragon

Pepper to taste

Place kale in your serving bowl.  Sprinkle sea salt all over kale and massage into the kale for 1-2 minutes.  The massaging is what really helps to tenderize the kale.  Sprinkle with the lemon juice and set aside.  When ready to serve.  Heat up butter in a skillet, add corn and sauté until warm and beginning to brown slightly.  Add tarragon and the toss in with the kale. And enjoy!!

(Serves 6-8 people as a side.)

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