Chef Kyle Patterson of Sinema Restaurant and Bar created this delicious succotash for our spring farm dinner with fresh produce from our local farmers. Recreate this dish, loved by all, with fresh veggies and herbs from your local farmers' market.
Ingredients
SERVINGS: 4 (2 if you're like Kyle) Serving(s)
- 2 sticks unsalted butter, divided
- 1 cup diced onions
- 4 cloves garlic, chopped
- 1 cup diced red bell peppers
- 2 cups black eye peas, cooked
- 2 cups julienned Swiss chard (leaves and stems)
- 2 cups sliced zucchini
- 1 cup sugar snap peas, cleaned and sliced
- 1/2 cup fresh chopped herbs (parsley, thyme, chives, scallions––whatever you have on hand, just no cilantro)
- 2 quarts chicken stock (vegetable stock can be swapped out to make it a vegetarian dish)
- salt to taste
Instructions
1. In a large saucepan or deep skillet melt 1 stick butter. Add onions, garlic, and bell peppers; saute 10 minutes.
2. Add black-eyed peas, chard, zucchini, snap peas, herbs, and stock. Cook on medium 10 minutes, or until chicken stock is reduced by half.
3. Add the remaining butter, 1 tablespoon at a time, stirring and letting it emulsify with the stock until all butter is incorporated. Add salt to taste. Garnish with pea shoots or other micro greens.
