Roasted Corn Succotash
Simple ingredients that make a delicious summer meal.
|Author:||Inspired by Vegetarian Times, 1999.08|
|10 oz.||fava beans, drained and rinsed (or baby lima beans)|
|2 tbsp.||vegetable oil|
|2 cloves||garlic, smashed|
|2 bunches||Swiss chard , tough stems trimmed, rinsed well and cut into 1" p|
|1/2 tsp.||black pepper, freshly ground|
|7 ears||fresh corn, kernels cut from cob (3 1/2 cups)|
|1 large||carrot, finely chopped (2/3 cup)|
|3||green onions, thinly sliced|
|2 tsp.||fresh sage, chopped|
|to taste||hot pepper sauce, for serving|
- In medium saucepan, bring 1/2 cup water to a boil. Add fava beans and simmer until tender, about 8 minutes. Drain and set aside.
- Meanwhile, in Dutch oven, heat 1 tablespoon oil over medium heat. Add garlic and stir 1 minute. Stir in Swiss chard and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, about 5 minutes. Uncover and cook until tender, about 5 minutes more. Discard garlic; set Swiss chard aside.
- In large heavy skillet, preferably cast-iron, heat remaining 1 tablespoon oil over medium heat. Add corn and carrot and cook, stirring occasionally, until nicely toasted, about 10 minutes. Stir in fava beans, scallions, sage, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper and cook 1 minute more. Divide Swiss chard among serving plates and spoon succotash alongside. Serve with hot sauce.
|Amount per serving
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 47g||16%|
|Dietary Fiber 12g||48%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.