We do love vegetables in our house and my Kale and Corn Succotash was a nice change from our normal vegetable selection. I hope you enjoy it as much as we did.
Not only was my side beautiful, but it was also healthy and delicious!
For a quick and easy dinner I came up with a healthy and delicious side dish, Kale and Corn Succotash to go along with my stuffed chicken breasts. As always I start off my gathering my ingredients setting up my mise en place (everything in its place).
With my stuffed chicken breasts in the oven, I started to make my kale and corn succotash. This is a perfect complement to just about any entre. Especially something from the grill!
It only took a few minutes to prepare the succotash and it was amazingly delicious!
If you enjoyed this recipe you may also like these:
- Root Vegetable Paella
- Ratatouille Two Ways
- Apple Beet Compote
- Thanksgiving Side Dishes (good anytime of year)
Kale and Corn Succotash
Ingredients
- 2 cups corn - fresh or frozen off the cob
- 2 cups fresh kale - chopped in small pieces
- 1 shallot - finely diced
- 1 cup grape tomatoes sliced in half longways
- sea salt and black pepper to taste
- olive oil as needed to saute
Instructions
- In a large saute pan add a little olive oil and allow pan to get hot.
- add corn to pan and saute for 2-3 minutes. Season with sea salt and black pepper to taste.
- add in chopped kale and shallots, continue to saute for 3-5 minutes. Add additional oil if necessary, or add water.
- add in grape tomatoes and remove from heat. Reseason with sea salt and black pepper if necessary.
- Reheat briefly when ready to serve.
Joan Lanning
Excellent recipe. I added some cooked chicken and made it a full mean. Will definitely do this again.
RB
Thank you thank you thank you Dennis, I made this side dish with your Marsala wine chicken, it was so good, unfortunately husband at work and I was eating by myself, he will eat tomorrow. I was so tired with my cooking and since I found you I’m enjoying cooking, first time cooked with wine.
Kim | a little lunch
I’m not opposed to making convenience meals at all, Dennis. The first night I arrived home last week I ‘made’ Russ lasagne out of a box from the freezer. (Which he enjoyed tremendously.) It bought me 45 minutes’ worth of “kitchen cleanup” after his 6 weeks of bachelorhood, lol! Your succotash looks like a “winner, winner chicken dinner” with Barber’s stuffed chicken breasts, or any other number of “mains” I can think of… YUM. Fresh and vibrant!
Chef Dennis Littley
Thanks so much for stopping by and commenting Kim! I have missed your smiling face!
Toni | BoulderLocavore.com
This is gorgeous and those stuffed chicken breasts are making me really, really hungry!