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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

    2.1K shares
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    • Yummly
    5 from 2 votes
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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
    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 Two Ways
    • Thanksgiving Side Dishes (good anytime of year)

    Did you make this? Please RATE THE RECIPE below!

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    kale and corn succotash
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    5 from 2 votes

    Kale and Corn Succotash

    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.
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Side Dish
    Cuisine: American
    Servings: 6
    Calories: 68kcal
    Author: Chef Dennis Littley

    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
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    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: 68kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 294mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2573IU | Vitamin C: 33mg | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Joan Lanning

      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

      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

      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

        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

      October 03, 2016 at 2:14 pm

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

      Reply

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