Heirloom Meals: Savoring Yesterday's Traditions Today

Corn and Kale Salad

Corn and Kale Salad


  • 8-10 stalks Kale, stems removed and leaves cut into bite-sized pieces
  • 1 tsp sea salt
  • 1/2 lemon juice
  • 3-4 ears of leftover corn, kernels removed
  • 2-3 tbsp butter
  • 1 tbsp minced tarragon
  • pepper to taste


  1. 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.
  2. Sprinkle with the lemon juice and set aside.
  3. When ready to serve. Heat up butter in a skillet, add corn and sauté until warm and beginning to brown slightly.
  4. Add tarragon and the toss in with the kale. And enjoy!!

Yield: 6-8 servings

Categories: Carole's Concoctions, Special Diets

Tags: summer salad, corn, Kale, garden harvest, easy salad, Carole's concoctions