Sunday, May 31, 2009

Try Something New: Succotash

Growing up in an Italian-American family, succotash was never on the menu. In fact, I've only had succotash once before, the frozen variety made with edamame in a vegetarian Asian style dish. But in the spirit of opening up my culinary horizons, I'm always looking for something new to cook up. When I came across this recipe for Classic Succotash in Better Homes and Gardens, I couldn't wait to try it. I had the wonderful Ham of God leftovers to use up, so it was a perfect excuse.

Traditionally succotash is made with Lima beans which I detest, so I was hoping to get butter beans. I was disappointed that there were no fresh beans at the market but the frozen section provided an embarrassment of riches. I came across "butter peas" which I've never seen before. From the name and the photo on the bag, they gave the impression of being delicate and creamy. And they were! Absolutely delicious. I substituted the heavy cream for the same amount of 2% Greek yogurt. It was a gamble that really paid off. It saved over 20 grams of fat in the dish and worked a treat. I added some fresh snipped chives from my garden and served it up with grilled sirloin. Here's my recipe, inspired by BHG Classic Succotash, I hope you'll try it. It's fast, easy and utterly moreish.

Butter Pea Succotash
2 cups frozen butter peas
2 cups freshly shucked corn kernels (I used 4 small ears of white corn)
2 tbs. Smart Balance 50/50 olive oil butter blend
1/4 cup 2% Greek Yogurt
3/4 cup diced ham
2 tablespoons snipped fresh chives
freshly cracked black pepper and kosher salt

Cook butter peas as directed on package. Drain and set aside. Shuck corn, remove silks and cut kernels from cobs. Melt butter over medium-high heat in a skillet and then add corn, stir well and season with salt and pepper. Cook for a 2-3 minutes and then add beans. Check seasoning and add more salt and pepper if needed. Stir another minute or two, taking care not to overcook the corn, it should be tender crisp. Stir in the ham, yogurt and chives and stir just until combined and heated through, another minute. Serve warm. Devour!

1 comment:

  1. Great looking recipe. I don't know that I have ever had succotash either, but I am always on the lookout for great new recipes and you always have something interesting and poignant here. Love reading your blog!

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