Farmer’s Market Summer Succotash Recipe
When the vegetables are fresh from the grower or the garden, they don’t need much cooking time. This sauté makes the most of summer’s bounty.
SERVES 8 – 10
Ingredients
olive oil
2 tablespoons butter
3 cups freshly scraped white corn kernels (preferably Silver Queen or King)
3 cups freshly shelled butter beans
sugar
3 cups sliced fresh okra (from small, tender pods)
1 bunch green onions, sliced (use white and green)
red pepper
parsley
kosher salt
freshly ground pepper
Directions
1. Combine olive oil and butter in a large, flat sauté pan over medium heat.
2. When hot, add corn. Cook 1 – 2 minutes, shaking pan and scraping bottom with a flat wooden utensil or spatula.
3. Add butter beans. Sprinkle sugar over all and cook for another couple of minutes.
4. Add okra and green onions; cook for another minute or so. (Okra should still be crisp.)
5. Remove from heat, and add red pepper and parsley. Sprinkle with kosher salt and black pepper. Serve hot or at room temperature.
Recipe featured in “50 Quintessential Mobile Bay Recipes” sponsored by
