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.
Everyone thinks that because I’m a chef every night is a gourmand’s dream at my house. While some nights that’s true, the simple fact is that I still work 8-10 hours every day and I don’t always have the time or energy to cook an elaborate dinner. And that’s when I turn to Barber Foods stuffed chicken breasts. I get a night off and I still get a delicious dinner.
I was asked by Barber Foods to come up with a side dish recipe to show you how you can make any night a #BarberNight and serve up deliciousness to your family. Although this is a sponsored post, all opinions, text and deliciousness are 100% mine.
Not only was my side beautiful, it was 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.
It only took a few minutes to prepare the succotash and in 35 – 40 minutes, I had dinner on the table.
I always cook a little extra so Lisa has lunch for school. Unfortunately, we ate them all…. they were perfectly done, cheesy and delicious!
The Broccoli and Cheese were my favorite.
And the classic Chicken Cordon Bleu reminded me of my restaurant catering days. The truth is that I’m no stranger to Barber Foods, having used their chicken breasts in my restaurant days. They’ve been an industry standard for as long as I remember.
So next time you’re running short on time, or if you just want to take a break from cooking, turn to Barber Foods. They can help you create quality time via a simple knife-and-fork meal and instead of laboring over a complex recipe, you can put Barber Foods stuffed chicken breasts on your table in about the time it takes to get takeout. With a few quick sides, the family sits down and shares a quality meal around the table. It’s Barber night. Whether it’s just for you and your partner, for the grandkids, or for a busy family weekend, Barber Foods is here to help you make dinner a special experience.
If you’ve tried my Kale and Corn Succotash or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know how you enjoyed it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
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
Chicken and Mushroom Pasta Bake Recipe- How to Make Pan Seared Scallops with a Summer Corn Medley – Around the Kitchen Table
- Roasted Chicken with Vegetables
- How to make Homemade Corn Fritters and Black Bean-Corn Salsa
- Chai Marinated Chicken with Roasted Vegetables
- Life is Short so Eat Dessert First, a Perfect Summertime Pie- Peach Blueberry Custard
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!