Summer Succotash - easy blend of veggies, beans and herbs you can enjoy as a light entree or a fresh side dish. Leftovers add magic to many other dishes!
1/2cupchopped fresh herbs such as parsley, basil, oregano, mint, dill, cilantro or a mixture
Instructions
Prep the Veggies
Following package directions for estimated cook time, prepare your beans of choice. Don't let them get mushy!
Carefully cut the corn off the cobs and dice the onion, squashes and peppers into 1/2" pieces. Keep each vegetable separate, as you'll add them in a specific order.
Cook the Mix
In a large (12-14") skillet or saute pan heat oil over medium. Hint: I usually use half grapeseed oil and half clarified butter (ghee), but you do you. Add diced onions and stir to coat with the oil. Saute a couple minutes or until they just start to become translucent (it's okay if they get a little brown). Next add the zukes and the summer squash, again stirring to coat with the oil. Cook 2 minutes. Add the peppers and cook another 2 minutes. Finally add the corn and 1/2 a tsp of kosher salt (1/4 tsp. regular salt). Stir to combine.
Turn the heat to med-low and let cook 3-4 minutes. Stir, and continue to cook until the veggies are crisp-tender. When they are, fold in your drained, cooked beans.
Finishing Touches
Here's where the magic happens. While still on med-low heat, create a little empty space in the middle of the pan by scootching the veggies to the sides. Add the minced garlic and stir around for 1 minute. Thoroughly combine the garlic throughout the veggies. Sprinkle the sugar over the veggies (see note below) and add the butter in several pieces. Stir to combine. Taste your mix and add any salt and pepper you'd like.
Just before you are ready to serve, check the bottom of your pan. If any fond has developed (that delicious brown coating that develops when fruits, veggies and meats caramelize), you need to get it to join the party. Simply sprinkle a few tablespoons of water over any browned areas and scrape with a spatula. Turn the heat up for just a minute to cook off the water while you stir all that liberated flavor into your veggies. Chop your herbs of choice and scatter them over the top, folding them in just before serving. Feel free to add a drizzle of olive or avocado oil or another pat or two of butter. You better believe I do!
Notes
What's the Point of the tsp. of Sugar!? I assure you it's NOT to add sweetness to the dish. In tiny amounts like this, sugar functions the same way salt does - it's a flavor actuator. This tiny amount of sugar will enhance the flavors of the veggies without adding perceptible sweetness to the dish.For Those Who Like Heat, Here's Our Fave Variation to Summer Succotash: Sometimes I swap out the sweet bell peppers for an equal amount of diced poblano peppers. We both love that hint of heat and the grassy flavor of the poblanos. If the poblanos are on the too-mild side, you can always add a diced jalapeno to lively things up. For the herbs I simply use cilantro.