Recipe Archive #535

Thursday November 3, 2011

Kale Salad

• 2 large bunches of kale, stemmed and well rinsed
• 3 tablespoons olive oil
• 1 cup diced red bell peppers
• 1 cup finely chopped red onions
• 1 cup diced celery
• 4 garlic cloves, minced or pressed
• 1 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 cup fresh or frozen corn kernels
• 2 tablespoons fresh lemon juice
• 1 tablespoon cider vinegar
• 1 cup chopped tomatoes

 

In a covered pot, bring about 2 inches of water to a boil. Chop the kale leaves into bite-sized pieces to yield about 12 lightly packed cups. Cook the kale for 2 to 3 minutes, until bright green and tender but not soggy. Be careful not to overcook. Drain well. In a skillet on medium heat, warm the olive oil. Add the bell peppers, onions, celery, garlic, paprika, cayenne, black pepper, and salt and saute for 2 minutes, stirring often. In serving bowl, stir together the kale, sautéed vegetables, and spices. Add the corn, lemon juice, vinegar, and tomatoes and toss well. Serve at room temperature or chilled.

 

Serves 6 to 8.