4-5cupsfresh kalewashed, dried and chopped into bites - stems removed
1cupfrozen sweet cornor cooked fresh corn if in season
olive oilas needed
a few generous pinches of kosher saltto taste
freshly ground pepperto taste
1/4cup parmesan reggianofinely grated
a squeeze of fresh lemonoptional
Instructions
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.