Roasted Corn Succotash
1 10-oz. pkg. frozen fava beans or baby lima beans
2 Tbs. vegetable oil
2 medium cloves garlic, smashed
2 large bunches Swiss chard (3 lb.), tough stems trimmed, rinsed well and cut into 1-inch pieces (16 cups)
¾ tsp. salt
½ tsp. freshly ground pepper
7 ears fresh corn, kernels cut from cob (3 ½ cups)
1 large carrot, finely chopped (⅔ cup)
3 green onions, white and light green parts thinly sliced
2 tsp. chopped fresh sage
- In medium saucepan, bring 1/2 cup water to a boil. Add fava beans and simmer until tender, about 8 minutes. Drain and set aside.
- Meanwhile, in Dutch oven, heat 1 tablespoon oil over medium heat. Add garlic and stir 1 minute. Stir in Swiss chard and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, about 5 minutes. Uncover and cook until tender, about 5 minutes more. Discard garlic; set Swiss chard aside.
- In large heavy skillet, preferably cast-iron, heat remaining 1 tablespoon oil over medium heat. Add corn and carrot and cook, stirring occasionally, until nicely toasted, about 10 minutes. Stir in fava beans, green onions, sage, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper and cook 1 minute more. Divide Swiss chard among serving plates and spoon succotash alongside. Serve with hot sauce.