Make Late Summer Succotash with Mustard Greens

This is the simplest of succotashes with a nice addition of mustard greens with tons of zucchini and lima beans and tomatoes galore.

This is the simplest of succotashes with a nice addition of mustard greens with tons of zucchini and lima beans and tomatoes galore.

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Summer is on its last breath. Does that sound dismal? I don’t mean it to be! I love the end of summer. That’s when all of my favorite things are around in full force. Think tons of zucchini and lima beans and tomatoes galore. I eat all of these things on a daily basis in late summer.

This is the simplest of succotashes with a nice addition of mustard greens with tons of zucchini and lima beans and tomatoes galore.

This is the simplest of succotashes with a nice addition of mustard greens; they give it a good flavor note.

This is the simplest of succotashes with a nice addition of mustard greens with tons of zucchini and lima beans and tomatoes galore.

You can serve this succotash with all sorts of things. Think a piece of fish or a piece of chicken breast. Or even you can put all of this in between a good tortilla and add some hot sauce. OR, serve it for breakfast with a side of fried eggs. It’s the ultimate, throw-everything-into-a-pan-and-cook-it-up type of meal, which is exactly what I’m looking for when it comes to late-summer time.

This is the simplest of succotashes with a nice addition of mustard greens with tons of zucchini and lima beans and tomatoes galore.

Late Summer Succotash with Mustard Greens

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.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

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