email this pageIngredients
2 quarts water
4 ears sweet corn
1 large bunch kale, stems removed (about 1 pound)
1 large red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, chopped
1/2 cup chopped sweet onion
1 garlic clove, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons Cajun Spice Seasoning
Instructions
4 ears sweet corn
1 large bunch kale, stems removed (about 1 pound)
1 large red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, chopped
1/2 cup chopped sweet onion
1 garlic clove, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons Cajun Spice Seasoning
1. Bring 2 quarts of water to a boil in a large pot; add ears of corn. Boil 5 minutes. Set ears aside and reserve cooking water. When corn is cool, slice off kernels.
2. Return corn water to a boil and add kale and salt. Cook until kale is tender and still bright green, about 5 minutes. Transfer to a colander to drain and cool. Squeeze out excess liquid with your hands and finely chop.
3. Toss kale with remaining ingredients in a large bowl until well combined. Season with salt. Serves 4 to 6.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the New American Farmer," August 2006.
Nutritional Information
2. Return corn water to a boil and add kale and salt. Cook until kale is tender and still bright green, about 5 minutes. Transfer to a colander to drain and cool. Squeeze out excess liquid with your hands and finely chop.
3. Toss kale with remaining ingredients in a large bowl until well combined. Season with salt. Serves 4 to 6.
Recipe adapted from Farmer John's Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), "Relish the New American Farmer," August 2006.
Per serving: 370 calories, 18g fat, 10g prot., 45g carbs., 11g fiber, 260mg sodium.
