Late Summer Succotash with Mustard Greens

Ingredients

• 1 tablespoon olive oil 
• 1 red bell pepper, destemmed and diced 
• 1 zucchini
• ½ pint cherry tomatoes
• Salt
• 2 ears of corn
• 2 green onion sliced
• 3 garlic cloves
• 2 tablespoons minced Italian parsley 
• 1 ½ cup lima beans (fresh or frozen) 
• Juice from ½ lemon 
• Black pepper 
• Sesame seeds
• 1 bunch of mustard greens, loosely chopped

Instructions

1. 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. 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.