Late Summer Succotash Recipe with Mustard Greens | PBS Food

Late Summer Succotash with Mustard Greens

Recipe courtesy of Fresh Tastes
Late Summer Succotash with Mustard Greens recipe

This simple, summer succotash features zucchini, lima beans and tomatoes. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

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    Ingredients

  • 1 tablespoon olive oil 
  • 1 red bell pepper, destemmed and diced 
  • 1 zucchini
  • 1/2 pint cherry tomatoes
  • Salt
  • 2 ears of corn
  • 2 green onion sliced
  • 3 garlic cloves
  • 2 tablespoons minced Italian parsley 
  • 1 1/2 cup lima beans (fresh or frozen) 
  • Juice from 1/2 lemon 
  • Black pepper 
  • Sesame seeds
  • 1 bunch of mustard greens, loosely chopped

    Directions

  1. In a medium saute pan, set over medium-high heat, add the olive oil. When the oil glistens, add the red bell pepper, zucchini and cook for 1 to 2 minutes, until the zucchini has slight color. Add the cherry tomatoes and stir and cook for about 1 minute. Next add the corn, green onions, garlic cloves, Italian parsley and cook for about 2 to 3 minutes.
  2. Lastly, add the lima beans, lemon juice, a few turns of black pepper, a sprinkling of sesame seeds and mustard greens. Cover the pot for about 1 to 2 minutes (this will help soften the mustard greens). Uncover, give it a stir and add salt to taste). Divide amongst bowls and serve.
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