- Olive oil
- 1 clove of grated/chopped garlic
- Champagne vinegar
- 1 finely chopped shallot
- 1/3 cup chopped herbs (parsley, mint and/or basil)
- Monterey Jack Cheese
- Low-carb whole wheat tortillas (Trader Joe’s)
- Salt to taste
De-stem one bunch of kale, and stack the leaves. Chop them into one-inch wide strips. Wash. Dry well. Coat leaves with 1 tablespoon of olive oil. Tenderize by squeezing the greens in your hands.
Shuck a few ears of corn, and then slice off the raw kernels with a serrated knife. Mix with the kale.
To the kale and corn mixture, add one clove of grated or chopped garlic, another tablespoon of olive oil, a splash of Champagne vinegar, a pinch of salt, a finely chopped shallot, 1/3 cup chopped herbs (parsley, mint, and/or basil). Taste. Adjust seasoning.
At this point, the salad will hold up for a few days in the fridge, and it just gathers more flavor as it sits. Eat it now, if you like; toss it with sliced cabbage or pasta.
For quesadilla: heat the frying pan and coat it with a thin slick of olive oil. When the oil is smoking, turn the heat down to medium and place a tortilla in the pan. Cover the tortilla with slices of Monterey Jack cheese. Spoon kale and corn salad all over the cheese (leaving a bit of the cheese exposed so that the top tortilla sticks). Cover with another tortilla. Flip the quesadilla when the first side is crispy and brown. Remove from the heat when second side is done and place on a cutting board.
Slice with a pizza cutter or scissors. Serve with yogurt or siracha.
Recipe & Photo via Food52.com