Roasted Corn Succotash

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  • servingServings

Ingredients

  • 10-oz. pkg. frozen fava beans or baby lima beans
  • 2 Tbs. vegetable oil
  • 2 medium cloves garlic, smashed
  • 2 large bunches Swiss chard (about 3 lbs.), tough stems trimmed, rinsed well and cut into
  • 1-inch pieces (16 cups)
  • 3/4 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 7 ears fresh corn, kernels cut from cob (3 1/2 cups)
  • 1 large carrot, finely chopped (2/3 cup)
  • 3 scallions (white and light green parts), thinly sliced
  • 2 tsp. chopped fresh sage
  • Hot pepper sauce for serving

Preparation

  1. 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.
  2. 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.
  3. 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.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 275
  • Carbohydrate Content: 47 g
  • Fat Content: 8 g
  • Fiber Content: 12 g
  • Protein Content: 11 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 739 mg