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Receta Roasted Corn Succotash

by Global Cookbook

Ingredientes

10 ounce frzn Java beans or possibly baby lima beans 2 Tbsp. vegetable oil 2 med clove garlic, smashed 2 lrg Swiss chard bunches, (about 3 lbs.)     tough stems trimmed     rinsed well and cut into 1-inch pcs, (16 c.) 3/4 tsp salt 1/2 tsp freshly grnd pepper

7 x ears fresh corn, (3 1/2 c.)     kernels cut from cob 1 lrg carrot, finely minced     (2/3 c.) 3 x scallions, thinly sliced     (white and light green parts) 2 tsp minced fresh sage     Warm pepper sauce for serving

Direcciones

1. 4 SERVINGS DAIRY-FREE
2. This fresh-tasting succotash is unlike any version you may recall from your childhood. Because the flavor of Swiss chard is so mild, it doesn't require pre-blanching before its sauteed.
3. MEAL PLAN: All this Southern-inspired dish needs to complete it is a marinated sliced tomato and red onion salad and some toasted garlic bread.
4. IN medium saucepan, bring 1/2 c. water to a boil. Add in fava beans and simmer till tender, about 8 min. Drain and set aside.
5. Meanwhile, in Dutch oven, heat 1 Tbsp. oil over medium heat. Add in garlic and stir 1 minute. Stir in Swiss chard and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Cover and cook, stirring occasionally, about 5 min. Uncover and cook till tender, about 5 min more. Throw away garlic; set Swiss chard aside.
6. In large heavy skillet, preferably cast iron, heat remaining 1 Tbsp. oil over medium heat. Add in corn and carrot and cook, stirring occasion ally till nicely toasted, about 10 min. Stir in Fava beans, scallions, sage, remaining tsp. salt and remaining tsp. pepper and cook 1 minute more.
7. Divide Swiss chard among serving plates and spoon succotash alongside.
8. Serve with warm sauce.

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