Seasonal Vegetables Recipe
Sauteed Kale, Baby Corn, Brussels Sprouts, Heirloom Tomato, Garlic, Shallots
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Wash the kale thoroughly and chop it into bite-sized pieces. Trim the ends of the Brussels sprouts and halve them. Rinse the baby corn and cut them into halves or quarters. Dice the heirloom tomato and set aside. Mince the garlic and shallots.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and shallots, sautéing until they are fragrant and the shallots are translucent, about 2-3 minutes.
- 3
Cook the Vegetables
Add the Brussels sprouts and baby corn to the skillet. Sauté for about 5-7 minutes, stirring frequently, until they begin to soften. Then, add the kale and cook for an additional 5 minutes until wilted.
- 4
Add Tomato and Season
Stir in the diced heirloom tomato, salt, and black pepper. Cook for another 2-3 minutes until the tomato is heated through. Adjust seasoning to taste.
- 5
Serve
Remove from heat and serve warm as a side dish or a light main course.
