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Raw Kale Salad with Roasted Potatoes & Sweet Corn

Serves 2 – 4

1 large bunch lacinato kale
zest and juice of a lemon
1 lb marble potatoes
4 tbsp Ancient Organics Ghee
1 tbsp freshly ground black pepper
1 ear sweet corn, shucked
¼ cup freshly shaved Pecorino cheese
extra virgin olive oil
sea salt and pepper to taste

Rinse kale and chop finely (¼ to ⅛ inch pieces).
Place in bowl with half the juice of the lemon and a heaping pinch of sea salt.
Thoroughly massage the chopped kale and set bowl aside to rest.
Slice the marble potatoes into quarters, lengthwise.
Warm the ghee in a large skillet over medium-low heat, add the tablespoon of blackpepper and allow it to toast for a minute or 2.
Add the quartered potatoes and stir to coat with the ghee.
Stir potatoes occasionally, and cook until they become soft in the center and crispy on the outside; about 20 minutes.
Meanwhile, pour out any juices drawn from the massaged kale.
Pour the remaining lemon juice, lemon zest and a drizzle of extra virgin olive oil over the kale.
Remove the kernels of the corn from the ear with a sharp knife.
Add to the greens and toss.
Place the warm potatoes on top of the kale and sprinkle with the shaved Pecorino cheese.


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