Kale and Corn Succotash Side Dish Recipe (2024)

Published: · Modified: by Chef Dennis Littley

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 Side Dish Recipe (1)
Kale and Corn Succotash Side Dish Recipe (2)

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

Kale and Corn Succotash Side Dish Recipe (3)

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).

Kale and Corn Succotash Side Dish Recipe (4)

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!

Kale and Corn Succotash Side Dish Recipe (5)

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)

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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 minutes mins

Cook Time10 minutes mins

Total Time15 minutes 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

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

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More Sides

  • Potatoes au Gratin Recipe
  • Air Fryer Sweet Potato Fries
  • Oven Roasted Cauliflower Recipe
  • Oven Roasted Asparagus

About Chef Dennis

Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home.For more details, check out his About page.

Reader Interactions

Comments

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  1. Joan Lanning

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

    Reply

  2. RB

    Kale and Corn Succotash Side Dish Recipe (12)
    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

    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

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

      Reply

  4. Toni | BoulderLocavore.com

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

    Reply

Kale and Corn Succotash Side Dish Recipe (2024)

FAQs

Why do they call it succotash? ›

Succotash is a corn and lima bean dish that often includes tomatoes, peppers, and okra. Its name comes from the Narragansett (a Native American language that was once spoken in the area that is now Rhode Island) word “sohquttahhash,” which roughly translates to "broken corn kernels."

How do you make kale taste better? ›

Massaging Kale – massaging kale with a little oil and/or lemon juice for just a few minutes makes it more tender and easier to chew. Plus, it adds an extra boost of flavor.

When should I eat succotash? ›

Succotash is a beautiful side dish, an ideal pairing for grilled or smoked meats. It's also nice in a heartier portion as a light meal, one that's mostly vegetables. Yes, absolutely, sweet corn is best when it's in season, so succotash is usually considered a summer meal.

What is corn succotash made of? ›

Succotash is a North American vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. The name succotash is derived from the Narragansett word sahquttahhash, which means "broken corn kernels".

Why does succotash suffer? ›

The phrase comes from the scriptwriters for Sylvester the Cat cartoons, who worked for the Warner Brothers studio. They needed something that would be used like a swear word, but would not be a swear word. “Sufferin' succotash” is a nonsensical phrase that suited their purposes.

What ethnicity is succotash? ›

Succotash was a Native American staple served as a stew of summer-fresh or winter-dried corn, making it a year-round choice for gatherings.

How do you cook kale so it is not tough? ›

In a large saucepan bring about 2 cups of water and a large pinch of salt (⅛ to ¼ tsp.) to boiling. Add 12 ounces torn kale. Return to boiling. Reduce the heat and simmer 20 to 25 minutes or until tender.

Should you soak kale before eating? ›

Why You Should Soak Kale. Not only does soaking kale tenderize it, it also pulls double duty by cleaning it and improving the flavor at the same time. It produces the same results as massaging, with a fraction of the work.

Why do you soak kale? ›

Giving the kale leaves a post-chop soak will rinse them of some of the bitter-tasting compounds found in cruciferous vegetables after they're cut up. The result is a milder and more pleasant kale taste.

What all do you put in succotash? ›

Ingredients
  1. 1 package (10 ounces) frozen lima beans.
  2. 2 tablespoons butter.
  3. 1/2 cup chopped onion.
  4. 1/2 cup diced red bell pepper.
  5. 1 package (10 ounces) frozen corn, thawed.
  6. 1 teaspoon McCormick® Paprika.
  7. 1/2 teaspoon McCormick® Garlic Salt.
  8. 1/2 teaspoon McCormick® Whole Thyme Leaves.

What is succotash served with? ›

Succotash is usually served as a side dish, but it can definitely become the centerpiece of the meal when served over a piece of warm cornbread or rice—making this a hearty and budget-friendly dish.

What is a succotash bean called? ›

The lima bean was a member of the "three sisters" of American Native cuisine and eventually became known as a prime ingredient of the dish called succotash. Succotash, that savory mélange of corn and beans, is a noble dish with a long history.

What's in triple succotash? ›

Tomato Products • Triple Succotash. Our Triple Succotash is a flavor-packed combination of corn, butter beans and tomatoes prepared with the perfect blend of seasoning. An excellent side dish or as an ingredient to soups and salads, Margaret Holmes Triple Succotash is a Southern favorite.

What is the green stuff around corn called? ›

Corn ears contain kernels, which are the edible portion of the plant once fertilized. Husks are protective leaves that surround the kernels on the ears.

Where did succotash originate from? ›

Ask folks from the Northeast and you will be told that succotash is of Yankee origin. In the South, it is considered to be a purely regional creation. In many recipes, salted pork belly or bacon is favored, while others call for milk, butter or cream. Some recipes use both or require tomatoes or pimentos from a jar.

What defines a succotash? ›

a cooked dish of kernels of corn mixed with shell beans, especially lima beans, and, often, with green and sweet red peppers.

Why is succotash a national dish? ›

Succotash has an interesting history. Its origin can be traced back to 17th century Native Americans living in what is now Rhode Island. The recipe trickled down and became a common stew cooked in the southern part of The United States.

Who first made succotash? ›

Historic sources and oral tradition indicate that Wampanoag cooks, and later the English cooks who learned from them, made many types of succotash depending on the season, the harvest, and the hunt, as well as on the cultural origin of the cook.

References

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