Kale and Sautéed Corn Salad
Servings Prep Time
1as a main 2-4 as a side 5minutes
Cook Time
5minutes
Servings Prep Time
1as a main 2-4 as a side 5minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Wash, dry and chop (or tear) kale leaves (removing the stem). Place in a large salad bowl.
  2. Lightly drizzle olive oil over kale and—using your hands—give the kale a little massage. Sprinkle with a pinch of kosher salt.
  3. Grab a bag of frozen sweet corn from the freezer (or fresh, cooked corn if you have on hand). In a stove top pan on high heat, add a dash of olive oil, 1 cup of corn, a good pinch of kosher salt and fresh pepper. Stir until piping hot, usually no more than 2-3 minutes.
  4. Tip the corn on top of the kale, and grate parmesan reggiano over top. Squeeze a little lemon over top if using.

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