Issa Cooks: Kale and Corn Salad

For approximately $5 at the farmers' market you can make a delicious lunch, or several! kale-corn-salad


1 bunch kale 2 tbs olive oil 2 ears of corn salt and pepper, to taste

Heat oil in hot frying pan.  Cut kale into one-inch slices.  Add to pan and saute until leaves begin to wilt.  Remove from heat and slice kernels off the corn cob and add to greens. Toss and season to taste.  Yum!

Salad lasts up to three days in the fridge and is delicious cold or room temperature.