Juicy fresh pineapple, crunchy corn, and red onion are amped up by the addition of vitamin-rich kale in this creative and zippy salsa. From Julia Mueller's Let Them Eat Kale, a new cookbook that hit the shelves July 1.
Yield: 4cups salsa
2cupsloosely packed dinosaur kale leavesthinly sliced
3/4cupfinely diced red onion
2jalapeno peppersseeded and finely diced
1ear corncooked, kernels removed
1teaspoonfresh gingerpeeled and grated
1tablespooncilantro leavesfinely chopped
Add kale to a large mixing bowl and drizzle the lime juice over the top. Stir to coat the leaves. Allow leaves to sit about 5 minutes to allow lime juice to break down some of the fiber.
Add the remaining ingredients to the bowl and stir together.