Healthy Recipe: Quick Succotash

Succotash is a perennial end-of-summer side dish that brightens up any table. It’s a cinch to make, travels well, and holds up for days in the fridge. And while this version makes a filling component to a vegan feast, it pairs well with grilled salmon, sauteed pork chops, roast chicken, or any simple protein. Serves 6-8. – Susan Puckett

Ingredients

·         2 tablespoons olive oil

·         ½ cup chopped onions (any kind)

·         4 cups fresh or frozen, thawed corn kernels (from about 6 to 8 medium ears)

·         2 cups cooked fresh or frozen lima beans or field peas (or a combination)

·         1 red or green bell pepper, diced

·         1 pint cherry tomatoes, halved

·         2 or 3 minced garlic cloves (or 1 teaspoon garlic powder)

·         1 teaspoon smoked paprika

·         2 teaspoons chopped fresh thyme leaves (or ½ teaspoon dried)

·         2 teaspoons chopped fresh sage leaves (or ½ teaspoon dried)

·         Kosher salt and black pepper to taste

·         1 or 2 tablespoons butter (or vegan butter)

·         2 tablespoons chopped fresh parsley (optional)

Instructions

1.      Heat the oil in a large skillet over medium-high heat. Add the onion and cook 2 minutes, or until softened.

2.      Add the corn, beans and/or peas, bell pepper, tomatoes, garlic, paprika, thyme, sage, 1 teaspoon of salt, and a few grindings of pepper and cook for 6 to 8 minutes, until the vegetables are tender.

3.      Stir in the butter and parsley (if using) and cook a minute more, or until the butter is melted. Taste and season with more salt and pepper if needed.

Susan Puckett is an Atlanta-based food writer and cookbook author.