Heirloom Meals: Savoring Yesterday's Traditions Today

Corn and Kale Salad

Corn and Kale Salad



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.

Categories: Carole's Concoctions, Special Diets

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