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Home » Recipes » Sides

Kale and Corn Succotash Side Dish Recipe

Published: Oct 2, 2016 · Modified: Aug 17, 2020 by Chef Dennis Littley

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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.

Kale and Corn Succotash recipe- a delicious vegetable side dish for your next dinner


 

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overhead shot of kale and corn succotash with grape tomatoes on a white platter

Not only was my side beautiful, but it was also healthy and delicious!

ingredients to make kale and corn succotash on a wooden cutting board

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).

overhead shot of kale and corn succotash with grape tomatoes in a large saute pan

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!

side view of kale and corn succotash with grape tomatoes on a white platter

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 Recipe
  • Thanksgiving Side Dishes (good anytime of year)
kale and corn succotash

Kale and Corn Succotash

Chef Dennis Littley
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.
5 from 2 votes
Print Recipe Pin Recipe Listen to the Post
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine American
Servings 6
Calories 68 kcal

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

Calories: 68kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 11mgPotassium: 294mgFiber: 2gSugar: 3gVitamin A: 2573IUVitamin C: 33mgCalcium: 36mgIron: 1mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Joan Lanning says

    May 19, 2019 at 4:45 pm

    Excellent recipe. I added some cooked chicken and made it a full mean. Will definitely do this again.

    Reply
  2. RB says

    March 12, 2019 at 9:57 pm

    5 stars
    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.

    Reply
  3. Kim | a little lunch says

    October 03, 2016 at 6:45 pm

    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!

    Reply
    • Chef Dennis Littley says

      October 03, 2016 at 8:32 pm

      Thanks so much for stopping by and commenting Kim! I have missed your smiling face!

      Reply
  4. Toni | BoulderLocavore.com says

    October 03, 2016 at 2:14 pm

    This is gorgeous and those stuffed chicken breasts are making me really, really hungry!

    Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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