- Kale (1 bunch)
- Frozen Corn (1 cup)
- Vinaigrette ( 2 tablespoons)
- Sweet Gherkin Pickle juice (2 tablespoons - really)
- Chili Oil (1 teaspoon)
Method:
- Remove spines from kale and chop coarsely
- Place kale and frozen corn on parchment-lined baking sheet, spray with Pam(R) and roast until kale starts to brown at the edges.
- Put kale and corn in a mixing bowl and add vinaigrette, pickle juice and chill oil.
- Mix well and refrigerate 1-2 hours before serving.
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