Kale With Sweet Corn Recipes

KALE, CORN, AND SWEET POTATO CHOWDER

Kale, Corn, and Sweet Potato Chowder image

Kale provides a striking contrast to the smooth consistency of this hearty and satisfying chowder. [This recipe is not one of my creations.]

Provided by Resilient

Categories Chowders

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 large sweet potato, peeled and chopped
1 large red pepper, seeded and chopped
1 stalk celery, chopped
1 medium red onion, chopped
2 medium carrots, chopped
1 sprig fresh thyme, minced
5 cups vegetable stock or 5 cups cold water
1 medium tomatoes, chopped
1 cup fresh corn kernels or 1 cup frozen corn kernels
3 cups chopped kale leaves, heavy stems removed and washed
sea salt
fresh ground white pepper
cayenne pepper
1 tablespoon cornstarch
1/2 cup chopped parsley
1/2 cup cashew pieces

Steps:

Heat the canola oil over medium-high heat in a large pot.
For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
Thoroughly combine the thyme and tumeric with the vegetables.
Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
Add desired amount of cayenne pepper.
In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.

Nutrition Facts : Calories 178.3, Fat 8.4, SaturatedFat 1.3, Sodium 56.4, Carbohydrate 24.3, Fiber 4.3, Sugar 5.9, Protein 5

CORN AND KALE SALAD

Corn and Kale Salad image

Fresh summer side dish that puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning. Corn and kale often come together in a CSA box as well, so never through that kale away again! You can sub your favorite citrus juice for pineapple juice for a different flavor.

Provided by KatieTries2Cook

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

4 ears sweet corn, husked
2 bunches kale - stems removed and discarded, leaves torn into bite-size pieces
1 teaspoon salt, or more to taste
1 large red bell pepper, chopped
¼ cup pineapple juice
¼ cup olive oil
2 tablespoons salsa
2 teaspoons Cajun seasoning, or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
salt, to taste

Steps:

Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.

Nutrition Facts : Calories 226.2 calories, Carbohydrate 30.7 g, Fat 10.9 g, Fiber 5.4 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 653 mg, Sugar 4.5 g

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