A delicious take on a classic vegetable. Kale and Corn Succotash with Tomatoes. Perfect side dish for chicken or seafood. Fast and easy to make.
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.
Nutrition
More recipes from my site
Doughnut Muffins and Blueberry Fritter Recipes- Chicken Saltimbocca Recipe an Italian Classic
- How to Make Paella in Your Home Tonight
- Chocolate Chip Cheesecake Bars with a Toffee Cookie Crust
- Visit St. Simons Island – Georgia’s Best Kept Secret
- Asian Glazed Bacon Wrapped Chicken Legs with A Pineapple-Mango Salsa
Joan Lanning says
Excellent recipe. I added some cooked chicken and made it a full mean. Will definitely do this again.
RB says
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 says
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 says
Thanks so much for stopping by and commenting Kim! I have missed your smiling face!
Toni | BoulderLocavore.com says
This is gorgeous and those stuffed chicken breasts are making me really, really hungry!