Spring Succotash Recipes

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SUCCOTASH



Succotash image

Frozen or canned vegetables may be substituted for fresh ones.

Provided by Michele O'Sullivan

Categories     Side Dish     Vegetables     Tomatoes

Time 45m

Yield 6

Number Of Ingredients 6

1 cup butter, divided
2 cups fresh lima beans
½ teaspoon salt
4 medium whole (2-3/5" dia) (blank)s fresh tomatoes, peeled and chopped
2 teaspoons white sugar
4 ears fresh corn kernels, cut from the cob

Steps:

  • Melt 1/2 cup butter in a large saucepan over medium heat. Stir in lima beans and salt, and cook until tender, about 20 minutes.
  • Meanwhile, in a separate saucepan heat tomatoes, sugar and remaining 1/2 cup butter. Cook until tomatoes are tender, about 20 minutes.
  • Stir tomatoes into lima beans and add corn; cook 10 minutes more.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 40.1 g, Cholesterol 81.3 mg, Fat 33.9 g, Fiber 7.3 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 1083.5 mg, Sugar 5.6 g

BEST-EVER SUCCOTASH



Best-Ever Succotash image

Think of this classic succotash as a greatest hits list of summer veggies.

Provided by Pam Lolley

Time 30m

Yield Serves 6

Number Of Ingredients 11

10 ounces fresh or frozen baby lima beans (2 cups)
4 center-cut bacon slices
1 cup chopped sweet onion (from 1 small onion)
4 ounces fresh okra, cut into ½-inch-thick slices (1 cup)
1 garlic clove, finely chopped (1 tsp.)
3 cups fresh corn kernels (4 ears)
1 ¼ teaspoons kosher salt
¼ teaspoon black pepper
3 tablespoons butter
5 ounces cherry tomatoes, halved (1 cup)
¼ cup thinly sliced fresh basil

Steps:

  • Place lima beans in a medium saucepan, and add water to cover. Bring to a boil over medium-high. Reduce to medium-low, and simmer until beans are just tender, 8 to 10 minutes. Drain and set aside.
  • While beans simmer, place bacon slices in a large cast-iron skillet over medium. Cook until crisp, about 8 minutes, turning once after 5 minutes. Transfer bacon to paper towels; crumble and set aside. Reserve drippings in skillet.
  • Add chopped onion, fresh okra, and garlic to skillet over medium, and cook, stirring often, until onion is just tender, about 6 minutes. Stir in fresh corn kernels, salt, pepper, and drained beans, and cook, stirring often, until corn is tender and bright yellow, 5 to 6 minutes. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
  • Stir in halved cherry tomatoes and sliced basil; sprinkle with crumbled bacon, and serve immediately.

SPRING SUCCOTASH



Spring Succotash image

This is on my list...to make very soon! I got the recipe from a recent copy of Ladies home Journal! I'm excited, because I can actually find 'frozen edamame up here!' UPDATE: We enjoyed this recipe!! I added a little crushed red chili flakes to the mixture..with the fresh corn!

Provided by katie in the UP

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 tablespoons butter, unsalted
1 1/2 tablespoons olive oil
3/4 lb edamame, thawed
4 cups corn
1 cup red onion, chopped
1 tablespoon sherry wine (or to taste) or 1 tablespoon red wine vinegar (or to taste)
1/2 cup fresh basil, chopped

Steps:

  • Melt butter and oil in large heavy skillet over med high heat and cook edamame, stirring until almost tender, about 2 minutes.
  • Add corn fresh or frozen and onion and continue to cook, stirring until veggies are softened, about 3 minutes longer.
  • Remove from heat and stir in vinegar with salt and pepper to taste.
  • Let mixture cool slightly and stir in basil.
  • Serve dish warm or at room temperature.

SPRING SUCCOTASH



Spring Succotash image

This springtime succotash is a riff of the traditional Narragansett combo of corn and carrots, with fava beans standing in for limas. We add ham, too. Great way to use up leftovers from an Easter dinner!

Provided by Elise Bauer

Categories     Salad     Side Dish     Corn     Corn Salad     Fava Bean

Time 20m

Yield 6

Number Of Ingredients 9

4 to 5 tablespoons extra virgin olive oil
2 cups shucked and shelled fava beans (see recipe note)
2 cups corn, fresh or frozen
2 cups diced ham
2 carrots, diced
2 to 3 spring onions, chopped
2 tablespoons chopped mint or parsley
Juice of 1 lemon
Salt to taste

Steps:

  • Sauté the carrots and ham: Heat the olive oil over medium-high heat in a large sauté pan - large enough to hold all of the vegetables and the ham. Add the ham and the carrots and sauté, stirring from time to time, until the ham begins to brown, about 5 minutes.
  • Add the corn and spring onions: Add the corn and spring onions and toss to combine. Sauté for another 2 minutes.
  • Add the fava beans: Now add the blanched, shelled fava beans and cook for 1 more minute. Turn off the heat and add the lemon juice, and taste for salt. You might not need any because the ham is salty. Cover the pot and let it sit for 2 minutes, to steam.
  • Toss in the mint and serve: Add the mint. Serve hot or at room temperature.

Nutrition Facts : Calories 306 kcal, Carbohydrate 31 g, Cholesterol 29 mg, Fiber 6 g, Protein 16 g, SaturatedFat 2 g, Sodium 687 mg, Sugar 8 g, Fat 15 g, ServingSize Serves 4-6 as a side, UnsaturatedFat 0 g

ROASTED RACK OF LAMB WITH SPRING SUCCOTASH AND WILTED SPINACH



Roasted Rack of Lamb with Spring Succotash and Wilted Spinach image

Provided by Govind Armstrong

Categories     Leafy Green     Lamb     Potato     Marinate     Roast     Sauté     Rack of Lamb     Corn     Spinach     Pea     Spring

Yield Makes 8 servings

Number Of Ingredients 29

To prep potato
1 medium Yukon gold potato, peeled and cut into 1/2-inch chunks
For lamb
3/4 cups extra-virgin olive oil
24 cloves (about 2 heads) garlic, peeled and smashed with back of knife
2 cups loosely packed fresh flat-leaf parsley leaves, chopped (from 1 bunch)
1/4 cup loosely packed fresh thyme leaves, chopped (from 1/2 bunch)
4 (1- to 1 1/2-pound) racks of lamb, trimmed of all but a 1/4-inch layer fat and frenched (each rack should have 8 ribs)*
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
For succotash and spinach
2 tablespoons canola oil
1 cup raw corn kernels (cut from 2 cobs)
1 celery stalk, minced
1 garlic clove, minced
1/4 cup loosely packed fresh flat-leaf parsley leaves (from 8 sprigs)
1/2 cup fresh black-eyed peas**
1/2 cup dry white wine
1 cup vegetable broth
1/4 cup (1/2 stick) unsalted butter
3 teaspoons fresh lemon juice (from 1 medium lemon)
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
3 tablespoon olive oil
8 cups loosely packed baby spinach leaves (about 7 ounces)
*1- to 1 1/2-pound racks of lamb are sometimes called "baby racks of lamb." Ask your butcher to trim the fat from the meat and between the bones.
**If fresh black-eyed peas are unavailable, canned are a good substitute. You will need 1/4 of a 15 1/2-ounce can.
Special Equipment
One large (2-gallon) heavy-duty sealable plastic bag

Steps:

  • Prep potatoes:
  • Bring medium saucepan water to boil. Reduce heat to moderate, add potato chunks and simmer, uncovered, until tender but not falling apart, 8 to 10 minutes. Drain potatoes and let cool to room temperature.
  • Marinate lamb:
  • In large sealable plastic bag, combine olive oil, garlic, parsley, and thyme. Add racks of lamb and seal bag, pressing out air. Turn bag to coat lamb, then transfer to shallow baking pan and refrigerate, turning bag over occasionally, at least 2 hours and up to 12 hours.
  • Preheat oven to 350°F. Thirty minutes before roasting, remove lamb from refrigerator and allow to come to room temperature.
  • Remove lamb from marinade, discarding marinade. Sprinkle with salt and pepper and transfer to rack set in large roasting pan. Roast until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), approximately 25 minutes. Transfer to carving board, tent with foil, and let stand 10 minutes.
  • While lamb is roasting, make succotash and spinach:
  • In medium skillet over moderately high heat, heat canola oil until hot but not smoking. Add potatoes and sauté just until starting to brown, about 8 minutes. Add corn and celery and sauté until aromatic, 3 to 5 minutes. Add garlic and parsley and sauté 1 minute. Add black-eyed peas and wine and bring to simmer, then reduce heat to moderate and continue simmering, uncovered, until liquid is reduced by half and mixture is slightly thickened, 1 to 2 minutes. Add broth, raise heat to moderately high, and bring to boil. Reduce heat to moderate and simmer, uncovered, until liquid is reduced by half and mixture is slightly thickened, about 4 to 5 minutes. Remove from heat and stir in butter, 1 1/2 teaspoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper. Keep warm.
  • In large, wide skillet over moderate heat, heat olive oil until hot but not smoking. Add spinach all at once and sauté, stirring occasionally, until just wilted, about 4 minutes. Transfer to medium bowl, sprinkle with remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1 1/2 teaspoons lemon juice, and toss to coat. Keep warm.
  • Plate and serve:
  • Divide succotash evenly between 8 bowls and top each portion with small mound of spinach. Carve lamb into chops and place 4 chops on each serving. Serve immediately.

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  • In a large skillet over medium-high heat, warm the olive oil until it’s starting to shimmer. Add the corn and 1/2 teaspoon of the salt. Cook, stirring every minute or so, until the corn is turning golden on the edges, about 5 to 7 minutes (be careful, sometimes it hops out of the pan when it’s hot).
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