2 weeks Ago
For those of us with long ago memories, “sufferin’ succotash” is remembered as swear words of sorts. It was voiced by Sylvester the Cat in Warner Bros. cartoons when the character faced frustration, chagrin, or anger.
It was a curse that didn’t burn the censors’ ears.It wasn’t until I went to college that the nonsensical phrase took on a culinary meaning. My first spoonful of succotash was experienced in a college dorm cafeteria, a mix of lima beans, bell peppers, corn, and cherry tomatoes.
Julia Turshen’s new cookbook, “What Goes with That” (Flatiron Books) offers a tasty, straightforward rendition. She augments the mix with a generous portion of garlic and diced zucchini, with a welcome garnish of fresh chives. No sufferin’.
Skillet SuccotashYield: 4 to 6 servings as a side dishINGREDIENTS3 tablespoons unsalted butter3 garlic cloves, mincedOne (12-ounce bag) frozen baby lima beans (no need to defrost)1 pound zucchini, trimmed (1 large or 2 medium), dicedKernels from 2 ears of fresh corn or 1 1/2 cups frozen corn (no need to defrost)Kosher salt1 pint cherry tomatoes, halved1/4 cup dry white wine (or dry vermouth or vegetable or chicken broth)A small handful of fresh chives, finely choppedDIRECTIONS1. Place the butter and garlic in a large deep skillet over high heat. Once the butter melts and the garlic begins to sizzle, add the lima beans, zucchini, and corn; season with a pinch of salt.
Cook, stirring now and then, until the vegetables begin to soften and brown in spots, about 10 minutes. Add the tomatoes and white wine and cook, stirring now and then, until most of the wine evaporates, a few minutes.2.
Season the succotash to taste with salt if necessary and sprinkle with chives. Serve hot or at room temperature.Source: “What Goes with That” by Julia Turshen (Flatiron Books)Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.
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