Late Summer Kale Salad

Submitted by Sara Sani, MD, Clinical Fellow, SFVAMC

My Story

This a recipe that I developed spontaneously during quarantine based off some of my favorite items from the Alemany Farmer's Market. It's really easy to make and nutritious.

My partner is a professional chef, so it's hard to outdo him in kitchen, but this is a quick recipe we now both love. It can serve as a meal too if served with a hearty loaf of bread.

Recipe

This is a nutritious and quick salad option that can be modified based on seasonal produce and personal preference.

Prep Time: 10 minutes

2 bunches Lacinto Kale

2 TB mild olive oil

1 TB white balsamic or seasoned rice vinegar (can add more vinegar based on personal preference)

1 tsp kosher salt

1 ear corn, shucked

2 ripe medium-sized tomatoes (okay to omit if not in season)

3 TB dried cranberries (or other dried fruit – consider dried cherries, dried blueberries)

3 TB unsalted sunflower seeds (or other nuts – consider slivered almonds, pumpkin seeds)

1. Pre-rinse kale leaves

2. Stem kale either by knife or hand. Cut leaves into 1inch strips

3. Rinse kale strips and dry thoroughly in a salad spinner

4. Place kale in a large salad bowl

5. Add olive oil and salad to bowl. Massage oil into kale with bare hands for 1 minute

6. Add vinegar to bowl. Mix with salad spoons. Let sit.

7. Boil 4 inches of water in a medium sauce pan. When water is at a boil, add ear of corn and let cook 5-7 minutes

8. While corn is boiling, dice tomatoes into half inch cubes

9. Remove corn from pan. Run under cold water. Use a large kitchen knife to slice kernels off of cob and onto a cutting board

10. Add corn to salad bowl along with tomatoes

11. Add dried ingredients (cranberries, sunflower seeds) to salad bowl

12. Toss all ingredients together and serve*

*Tip. Salad gains flavor and kale leaves soften if you let sit at room temperature 15-20 minutes prior to serving.