Kale and Corn Salad
In midsummer, our garden produces food faster than we can eat it! Two of the most abundant crops are kale and corn. One day I invited some people over for dinner but didn’t have any fixings for a green salad, so I decided to use my kale. But kale is so tough, I thought. Then I remembered reading that salt and lemon tenderize the kale. Thus, this Kale and Corn Salad recipe was born. Simple, delicious, and healthy!
Ingredients
- 8–10 stalks kale, stems removed and leaves cut into bite-sized pieces
- 1 teaspoon sea salt
- Juice of ½ lemon
- 2–3 tablespoons butter
- Kernels cut from 3–4 ears corn
- 1 tablespoon minced tarragon
- Pepper to taste
Instructions
- Place kale in a serving bowl. Sprinkle with sea salt and massage into the kale for 1–2 minutes. The massaging helps to tenderize the kale. Sprinkle with the lemon juice and set aside.
- When ready to serve, melt butter in a skillet, add corn kernels, and sauté until warm and beginning to brown slightly. Add tarragon and toss in with the kale. Enjoy!
Notes
PHOTOGRAPH BY MARK LOADER
