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Southern US · Side
Kale and Hominy Succotash
Hominy browns in a hot cast-iron skillet with onion, red pepper and thyme, then kale wilts into a glossy stock sauce brightened with lemon. Quick, hearty and as good with chicken as without.
- YieldServes 4 as a side
- Hands-on20 min
- Total36 min
- Difficulty
Ingredients
- 45 mlextra-virgin olive oil
- 425 gcanned hominy, one 15-ounce can, drained
- 280 grotisserie chicken meat, pulledoptional
- ½onion, medium, finely diced
- 40 gred bell pepper, finely diced
- 1 tspfresh thyme leaves
- ¼ tspred chili flakes
- 1 tspkosher salt
- ¼ tspblack pepper, freshly ground
- 2 clovesgarlic, minced
- 150 gkale leaves, stems removed, coarsely chopped, about 6 cups
- 60 mlchicken stock
- 2 tspcornstarch
- 2 tspwater
- 1 tsplemon juice, fresh
To serve
- 1 tbspchives, minced
- 2 tbspflat-leaf parsley, chopped
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