corn and kale

Farmer John's Corn and Kale Salad
Serves 4 to 6

2 quarts water
4 ears sweet corn
1 large bunch kale, stems removed (about 1 pound)
2 teaspoons salt
1 large red bell pepper, diced
1 green bell pepper, diced
1 large tomato, diced
1 small sweet onion, minced
1 clove garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1.5 teaspoons cajun spice seasoning*

1. Bring 2 quarts of water to a boil in a large pot; add the ears of corn. Turn off the heat and let the corn cook in the hot water for 5 minutes. Set the ears aside and reserve the cooking water. When the corn is cool, slice the kernels from the cobs.

2. Return the corn water to a boil and add the kale and 2 teaspoons salt; cook until kale is just tender and still bright green, about 5 minutes. Transfer the kale to a colander to drain and cool. When the kale is cool enough to handle, squeeze out the excess liquid with your hands and then finely chop.

3. Toss the kale with the remaining ingredients in a large bowl until well combined. Season with salt to taste.

*If you don't have a cajun seasoning mix, you can make your own by combining 1/4 teaspoon salt and a big pinch of each of the following: cayenne pepper, freshly ground black pepper, dry mustard, crushed fennel seeds, and dried thyme.

I just spent an hour making this salad. You should too - it is delicious.