It’s a weekday evening and I arrive home from work to find fresh corn, kale, sweet potatoes and a few onions. It doesn’t sound like much but then I realized I could make a combination of my Summer Veggie Succotash and my Sweet Potato and Brussels Sprout Hash. I was NOT prepared for the deliciousness that followed. It honestly tasted like a veggie paella but without the rice! As Scott so eloquently put it “it just clumps together so nicely”!
You can use regular paprika but I highly recommend the spicy kind for this dish – well, for any dish really :).
So I hope you enjoy the ‘clumps’ and flavor of this easy, simple and fresh dish!
- 3 Tbsp grapeseed oil
- 1 onion, diced
- 2 sweet potatoes, shredded
- 2 ears of fresh corn, husked – can sub 1-1½ cups frozen or canned corn
- 1 can (15oz) white beans, drained and rinsed
- 1 bunch of kale, stems removed and roughly chopped – can sub 1 bag spinach
- 2-3 tsp spicy paprika (or sub regular)
- Salt + Pepper to taste
- Place oil and onion in a saute pan and heat until onions become fragrant. Add in shredded sweet potatoes and cook on medium to high heat (about 5-8 minutes) until potatoes begin to brown.
- Meanwhile, cut corn kernels from the cobs: Hold an ear by its stem end in a deep bowl. Use a small sharp knife to cut off the kernels, letting them and the ‘milk’ fall into the bowl. Discard the cobs.
- Once potatoes are ready add the corn, beans and spices. Mix well and cook for another 5 or so minutes.
- Add kale or spinach and either cover to wilt greens or mix frequently until the greens are wilted.
- Spice as needed and serve warm.
Notes: Feel free to add any additional veggies you’d like. Recipe is shown with tomatoes added in after the sweet potatoes browned but I actually preferred the taste of it the time I made it without tomatoes.