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Zucchini, Kale, and Corn

Quick sides that are nutritious and tasty are often hard to come by. Tasty doesn’t mean it has to be loaded with fat or in a cream sauce.  A simple pan saute of vegetables brings out their natural flavors in a way that we often forget a vegetable should taste.  Excellent sources of potassium, Vitamin A, Vitamin C, Magnesium and even a good source of protein, this dish will appeal to toddlers and adults alike.  It is easy being green, especially when it tastes as good as this!


  • 1 zucchini, diced
  • 1 bunch kale, leaves chopped, stems removed
  • 1 cup sweet corn, frozen
  • 1/2 tomato, seeded, diced
  • 1/2 onion, diced fine
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • salt to taste

Wash zucchini and kale well, removing any debris, dirt, or sand.  Prepare kale by removing leaves from the stems and chopping the leaves discarding the stems.  Dice one zucchini into chunks.  Dice the tomato and onion.  Peel and mince one clove of garlic.  I prefer to use a garlic press to ensure even distribution of flavor.  Heat olive oil in a saute pan on medium heat.  Add onion and saute until translucent.  Add garlic and cook until fragrant, about 1 minute.  Add zucchini and saute for three minutes.  Add kale and continue to cook until softened, about five minutes.  Add corn and tomato, toss with kale and zucchini.  Cover and cook for two minutes.  Serve hot adding salt to taste.

tandemtrouble View All

Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.

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