Corn And Kale Salad Recipes

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KALE AND SAUTéED CORN SALAD



Kale and Sautéed Corn Salad image

Provided by Bri @ monday sunday kitchen

Categories     Lunch     Main Dish     Salad     Side

Time 10m

Number Of Ingredients 7

4-5 cups fresh kale (washed, dried and chopped into bites - stems removed)
1 cup frozen sweet corn (or cooked fresh corn if in season)
olive oil (as needed)
a few generous pinches of kosher salt (to taste)
freshly ground pepper (to taste)
1/4 cup parmesan reggiano (finely grated)
a squeeze of fresh lemon (optional )

Steps:

  • Wash, dry and chop (or tear) kale leaves (removing the stem). Place in a large salad bowl.
  • Lightly drizzle olive oil over kale and-using your hands-give the kale a little massage. Sprinkle with a pinch of kosher salt.
  • 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.
  • 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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