Kyle's Summer Succotash

July 5, 2018

Ingredients

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

½ cup fresh chopped herbs (parsley, thyme, chives, scallions)

2 quarts chicken stock (or vegetable stock )

salt to 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, Swiss 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.