If you have ever been part of a CSA, you know when your family screams, NO MORE KALE. I created this recipe for a too hot June day when cooking was not an option. It is such a popular dish in my house now, I made it 3 times in one weekend. Loaded with flavor, it works as a meal or an accompaniment. —Bubba Mac
about 20 1 cup servings
1/4 cup + 4 TB olive oil
ears, fresh corn
15.5 oz cans black beans, rinsed and drained
red pepper, chopped
large shallot, minced
fresh tomatoes, chopped
pickled jalapeño slices, minced
large bunch cilantro, stemmed and chopped
In This Recipe
Wash kale well, remove from stems and chop fine.
Add lemon and lime juice to kale with 4 TB of olive oil. Massage kale and allow to macerate for several hours, stirring frequently. (The acid from the citrus "cooks" the kale and softens it.
Remove corn from cobs and steam or microwave until just cooked.
After Kale has time to wilt, add remaining ingredients, salt and pepper to taste. Let sit for another 30 minutes for flavors to develop. Serve with chopped avocado on top.