2 ears sweet corn
as much kale as your heart desires
1 sweet pepper
1 hot pepper
1 clove garlic
thyme? (I don't remember if I had some, but the recipe called for it)
Bring large pot of water to boil. Add corn ears. Turn off heat and let sit for about 5 minutes. Pull out corn to cool and remove kernels from cob.
Re-heat water and add kale with a sprinkling of salt. Cook for about 5 minutes. Strain and cool. Remove excess liquid and finely chop.
Cut up other ingredients and mix everything together. Season with additional salt.
Behold, sweet deliciousness.
I added a lot of cayenne pepper, so it was pretty spicy, but I absolutely loved it! I took it to my neighbors' place, who were serving Korean food for dinner that night. Normally I wouldn't think Cajun-style salad would go with Korean food, but they were making spicy food so it actually complemented everything quite well. It really was a great summer salad that can add a refreshing taste to just about anything. I'm really excited to make it again.
I also made some kale chips using a pretty basic recipe.
additional flavors/spices, if you're so inclined
Wash kale and cut into bite-sized pieces. Sprinkle with additional ingredients on a cookie sheet. Bake at 275°F for about 20 minutes or until crisp, turning once halfway through.
Crispy Little Kale Bits
So the first thing you need to know about kale chips is that they are pretty gross if they aren't completely dry and crisp. But if they're done, they're alright. There's not much to brag about, but kale is so good for you, I don't really mind eating it this way to get the nutrients out of it.
I haven't been as good about making smoothies lately, but I think once I get myself back on board, I would like to try adding a little bit of kale to them. It doesn't really taste like much and seems to blend in pretty well, so that's my next step I think.