Kale, Summer Squash, Corn and Red Peppers

18 Aug

DSC00045More summer in a pan. This succotash can be tweaked in so many ways, using whatever you have ready to pick from the garden, from the farmers market, or your CSA box. I like to serve it with roasted chicken, and for an even more effortless summer meal, why not just pick up one from the market? Or serve it up as a one dish Meatless Monday Main, adding edamame or lima beans to pump up the protein.

Summer Succotash

Serves 6

Ingredients:

olive oil

1 cup chopped onion

1/2 cup diced bell pepper

2 garlic cloves, chopped

1 tablespoon chopped fresh thyme leaves

2 cups summer squash, such as yellow crookneck, zucchini, or pattypan

1 bunch of kale, washed and dried, ribs removed, chopped

1 cup of fresh corn kernels

1 cup frozen edamame or Lima beans (optional)

1/2 cup good quality chicken stock or broth

Kosher salt & freshly ground black pepper

1/4 cup chopped fresh basil

DSC00046

In a large skillet, heat the olive oil until shimmering over medium high heat. Add the onions and peppers to the pan, stirring, until the vegetables soften, about 1 minute. Add the garlic, thyme leaves and summer squash, stirring to incorporate, and cook until the squash starts to soften and the vegetables brown. Add the kale, corn and edamame or Lima beans, if desired, and stir together. Season with salt and pepper and cook until the kale wilts slightly, about 1 minute. Add the stock or broth, bring to a boil, reduce to a simmer, and cook until slightly reduced and vegetables are tender but crisp, about 3 minutes. Stir in the basil, season with additional salt and pepper if desired and serve.

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