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