Warm Vegetable Pesto Salad

inAmerican Recipes, Recipes, Salad & Dressing Recipes, Side Dish Recipes, Vegetable Recipes, Vegetarian Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 10 MINS
  • COOK TIME | 20 MINS

This recipe is absolutely delicious served with fish or chicken, or swap the chicken broth for veggie broth and throw in a cup or two of rice to make it a vegetarian meal. Swap out the kale for zucchini when in season. Add more pesto or more cheese⁠—the options are endless!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium leek, trimmed with light green and white; cut in half lengthwise, rinsed, and then sliced about half inch
  • 2 small cherry or grape tomatoes
  • 15-ounce can corn or 1 1/2 cups fresh corn, shucked
  • Small bunch kale, stemmed and roughly chopped, about 4 cups
  • 3 ounces store-bought or homemade pesto (such as my Classic Basil Pesto)
  • 1/2 cup grated Pecorino cheese

Instructions

  1. In a 10-12 inch sauté pan, heat the oil over medium high heat. Sauté the leeks until tender, about 3-5 minutes. Season with salt and pepper.
  2. Add the tomato and continue to cook for 3-4 minutes. Add the kale, stir and cover to soften, about 3 minutes.
  3. Stir in the pesto and corn and let simmer for 2-3 minutes.
  4. Shower with Pecorino, and add additional salt and freshly ground pepper to taste.