Wilted Kale Salad with Corn & Mushrooms

Wilted Kale Salad 1

Have you ever played the board game Ticket To Ride? It’s pretty fun. Greg and I often play board games with my sister, Kate, and her fiancé, Josh. Last night we got together to play Ticket To Ride and I made dinner for everyone. I needed a side to go with our hamburgers and I, of course, thought of my go-to kale salad. But I worry that people get sick of this salad because I make it ALL OF THE TIME. I’m not sick of it :)


So I decided to try something different and incorporate some extra veggies. We recently started picking our lacinato or tuscan kale which is more delicate than the curly variety we grow. It is also darker in color and slightly less bitter. For this salad you can use either type. The lacinato, which I used this time, will cook down a bit more than the curly variety.

Pepper Onion

Like most kale salads, this is super easy and quick to put together. Last night I made it ahead of time and let it sit until we were ready for dinner and it was great. I, however, preferred the taste of it immediately after it finished cooking. Still very good at room temperature but I just liked it better warm. But you’ll see it comes together quickly so it’s an easy salad to have prepped and cook at the last minute.

Mushroom Corn

Uncooked corn? Yes! In the recipe I call for uncooked corn – just cut off the cob raw. It will cook slightly in the just about 2 minutes that it stays in the skillet but basically it will be raw. It gives the salad that bit of crunch it needs since everything else is cooked. The balsamic vinegar and the honey are a great balance of sweet and tart. The honey was Greg’s idea ;)

Corn Field

By the way, our corn will be ready soon! We will be getting some corn in from Ohio this weekend and we hope to start picking our own by then end of next week. Maybe just in time for the 4th of July.


Once you add the kale to the skillet, mix it just enough to coat all of it and remove it from the heat. The lacinato variety will wilt quickly. If you are using the curly kale, you can let it cook a little longer if you prefer a more delicate texture.

Wilted Kale Salad 4

Do you love kale yet?

Wilted Kale Salad 3

Wilted Kale Salad with Corn & Mushrooms

  • Serves 4-5 as a side dish
  • Prep Time 10 minutes
  • Cook Time 10 minutes


2 tablespoons butter
¼ cup red onion, diced
1 yellow pepper, thinly sliced
1 tablespoon olive oil
1 clove garlic, mined
10 ounces mushrooms, sliced
½ cup corn, uncooked, sliced from the cob
1 tablespoon balsamic vinegar
1 tablespoon honey
1 bunch of kale, roughly chopped
¼ cup grated Parmesan or Asiago cheese
Salt and Pepper


In a large skillet over medium heat add butter, onion and pepper. Cook until softened, about 5 minutes. Add olive oil, garlic and mushrooms. Cook for 4-5 minutes or until mushrooms are cooked through. Add corn, balsamic vinegar and honey; toss to coat. Remove from heat and add kale to the hot skillet. Mix until kale is just wilted and remove from skillet. Add salt and pepper to taste. Top with grated Parmesan/Asiago and serve immediately.


  1. mary

    Barb, spent the weekend with Greg’s folks, thanks to the kale they gave us I made this tonight…we ate the WHOLE thing…GREAT recipe, trying the salmon taco’s next


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