RCI-VG.004.1145.001
Roasted Corn Succotash
Roasted Corn Succotash from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- pkg. frozen fava beans or baby lima beans10 oz
- 2 tbsp
- cloves garlic2 mediumsmashed
- bunches Swiss chard (about 3 lbs)2 largetough stems trimmed, rinsed well and cut into 1-inch pieces (16 cups)
- ¾ tsp
- ½ tsp
- ears fresh corn7 unitkernels cut from cob (3½ cups)
- carrot1 largefinely chopped (⅔ cup)
- scallions (white and light green parts)3 unitthinly sliced
- 2 tsp
- hot pepper sauce for serving1 unit
Method
1
Heat vegetable oil in a large skillet over medium-high heat, then add the smashed garlic cloves and cook for about 1 minute until fragrant, stirring occasionally.
2
Add the trimmed and chopped Swiss chard to the skillet and stir well to coat with oil. Cook for 4-5 minutes, stirring frequently, until the chard begins to wilt and release its moisture.
3
Stir in the frozen fava beans, chopped carrot, corn kernels, and sage, mixing thoroughly to combine all ingredients.
4
Season the mixture with salt and freshly ground pepper, then continue cooking for 8-10 minutes, stirring occasionally, until the vegetables are tender and heated through.
5
Add the sliced scallions during the last minute of cooking and stir to distribute evenly throughout the succotash.
6
Transfer the succotash to a serving dish and taste to adjust seasoning as needed. Serve hot with hot pepper sauce on the side for individual preference.