I love this summer staple as a starter or side, particularly because Summer Succotash ingredients are completely comprised of farmers market finds! Simply chopping and sautéing is the pace of this perfected Southern dish, which we keep light and bright with minimal seasoning and fresh herbs + tomatoes to finish.
This succotash version is vegetarian; but if you’re seeking a smoky flavor, chopped bacon would be a beautiful addition.
SUMMER SUCCOTASH
Serves 8
2 cups fresh lady peas
1 vidalia onion, chopped
1 cup okra slices
3 ears fresh corn kernels
1 bunch green beans, sliced into 2-inch pieces
Salt + pepper
3 tablespoons butter
1 clove garlic, sliced or minced
2 heirloom tomatoes, chopped
1 bunch fresh basil, ribboned
1. Place lady peas in a medium saucepan. Cover with water (or vegetable broth) and bring to a boil. Simmer for 20-25 minutes, until just tender. Drain, season with salt, and set aside.
2. Add 1 tablespoon butter to a large skillet. Heat over medium-high heat. Add onion and garlic, stirring for 5 minutes, until tender. Add okra and green beans, continuing to stir until tender.
3. Stir in fresh corn kernels, salt, pepper, and drained peas, cooking until corn is tender and bright, 5 more minutes. Add remaining butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat.
4. Transfer to a serving bowl and toss in tomatoes and ribboned basil. Taste and season accordingly. Serve immediately, chilled, or at room temperature.
