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Italian SuccotashThis is a nice mélange of vegetables.  And it is the perfect choice to serve with Meatloaf Romana.  The flavors played off of each other very nicely.  And not only is this a colorful mixture, it has a wonderfully rich flavor.  Other than the corn,  this succotash doesn’t have too much to do with the more familiar Southern version, which always includes lima beans.  The Spicy Honey isn’t such a fan of limas.  We just happen to like this flavor combination.  But, if you prefer, use asparagus or sugar snap peas, instead of the green beans.  And it can be pretty last minute, as it goes together “quick and dirty”, as they say, and it packs a great flavor combination. Italian SuccotashA hot skillet, oil, toss the veggies into the skillet and sauté until the corn browns a bit and green beans are bright green, but still retain their crunch, then add the fried bacon bits (or pancetta), garlic and dry herbs.  We really like the addition of red pepper flakes.  It’s just a nice bit of heat, but not screaming hot.  Italian Succotash with PestoStirring in pesto at the very end, adds a nice punch.  Since I was serving this with the Meatloaf Romana, which has major flavor, I wanted this to be just a bit more neutral.  I think you’re going to like this.

Italian Succotash

  • Servings: 4
  • Difficulty: Easy
  • Print

  • 2 tablespoons bacon fat or olive oil
  • 1 1/2 cups frozen corn, unthawed
  • 1 1/2 cups diced (raw) green beans, sugar snap peas or asparagus
  • 1 cup diced onion
  • 1/3 cup diced, cooked bacon (optional)
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon dry basil
  • 1/4 teaspoon dry oregano
  • 1/8 teaspoon red pepper flakes
  • Kosher salt
  • Freshly ground black pepper

Heat skillet over high heat.  Add the oil and when hot, add the corn, green beans and onion.  Sauté stirring occasionally or tossing the veggies, for about 3 minutes.  Add the bacon, if using, the garlic, dry herbs, salt and pepper.  Continue to cook stirring frequently, until the beans are just slightly softened, about 3-5 additional minutes.  Remove from the heat and serve immediately.

NOTE:  You may stir in 1-2 teaspoons of pesto, if desired.  I like to brown the corn just slightly, but I like the green beans to retain some texture, but this is a personal choice.

Italian Succotash Recipe©Marcia Lahens 2017.  All rights reserved.

This can be made into a main pretty easily.  You know what I’m talking about.  You’re bone tired.  You’re so hungry, you’re thinking that with ketchup,  the wooden spoon might be palatable.  This will save you.  Just place a couple of fried eggs on top of a good-sized helping, a copious sprinkle of cheese and you’ll be sitting in your jammies, in front of the TV within about 15 minutes.   Life is good…That’s it!