Late Summer Succotash Recipe with Mustard Greens | PBS Food

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)



  • 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


  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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