Ingredients Edit

Directions Edit

  1. In medium saucepan, bring ½ cup water to a boil.
  2. Add fava beans and simmer until tender, about 8 minutes.
  3. Drain and set aside.
  4. Meanwhile, in dutch oven, heat 1 tablespoon oil over medium heat.
  5. Add garlic and stir 1 minute.
  6. Stir in Swiss chard and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
  7. Cover and cook, stirring occasionally, about 5 minutes.
  8. Uncover and cook until tender, about 5 minutes more.
  9. Discard garlic; set Swiss chard aside.
  10. In large heavy skillet, preferably cast-iron, heat remaining 1 tablespoon oil over medium heat.
  11. Add corn and carrot and cook, stirring occasionally, until nicely toasted, about 10 minutes.
  12. Stir in fava beans, scallions, sage, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper and cook 1 minute more.
  13. Divide Swiss chard among serving plates and spoon succotash alongside.
  14. Serve with hot sauce.

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