Many thanks to Anna for her Magic Kale - I loved it. And here is one that came in my Farmers Market email this morning that I can't wait to try. Substituting pecans for feta might be nice for the fast. The recipe below is a direct quote from the NPR website, which you can visit by clicking on the link. Enjoy!  

Kale, Peach, Corn And Feta Salad by Deena Prichep for NPR
Makes 6 servings

1/4 cup olive oil
Juice of 1 lime
2 tablespoons sherry vinegar
Dollop honey
Salt and pepper to taste
1/2 small red onion, sliced into thin half-moons
1 bunch kale (red Russian is especially nice), washed and torn into small pieces
1/2 bunch cilantro, washed and coarsely chopped
2 ears corn, cut off the cob
3 peaches, cut into slim wedges
1/4 cup feta (preferably a moist, mild feta, like French or Israeli), crumbled

In a large bowl, whisk together the olive oil, lime juice, sherry vinegar and honey. Season with salt and pepper to taste. Add the onion, and let sit for a few minutes to mellow. Add the kale and cilantro, and mix well to coat with the dressing. (Monica"s note: I like Anna's recommendation of "massaging" the dressing in.) Let sit for an hour, refrigerated or at room temperature, for the kale to absorb the dressing and soften. Scatter the corn, peaches and feta over the top and serve (or pack in containers for a picnic).