Chef Kyle Patterson's Summer Succotash

May 22, 2018

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

2 sticksunsalted butter, divided

1 cupdiced onions

4 clovesgarlic, chopped

1 cupdiced red bell peppers

2 cupsblack eye peas, cooked

2 cupsjulienned Swiss chard (leaves and stems)

2 cupssliced zucchini

1 cupsugar snap peas, cleaned and sliced

1/2 cupfresh chopped herbs (parsley, thyme, chives, scallions––whatever you have on hand, just no cilantro)

2 quartschicken stock (vegetable stock can be swapped out to make it a vegetarian dish)

saltto taste

Preparation

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.