Last night I made succotash to welcome in Fall and just because of, well, it’s sheer AWESOMENESS.
I realized, when I shared my original post with a friend, that it was NOT the healthful version. Below is the full fat version, which is rich and decadent and something spectacular for the holiday season, but if you’d like the same thing on the lighter side for an everyday kind of side dish or for the HEALTHY choice at the holiday table just make these few changes and you’re good to go.
1. Omit the bacon and butter. I know, it’s great flavor, but it’s unnecessary calories. Instead only use the 2-3 tablespoons of extra virgin olive oil. Start with 2, if you think you need more after the veggies have gone for a while add a bit more. After making this multiple times there is really NO need for the FOUR extra tablespoons of butter.
2. Substitute the heavy whipping cream with only 1/4 cup half and half. That’s a no-brainer. Same richness, fewer calories.
3. This doesn’t have anything to do with the calorie content, but just ease in availability of ingredients. Most of the time fresh corn isn’t readily available so I use frozen corn (about 2 cups). DO NOT USE CANNED CORN! I also exchange the green onion for a regular yellow onion, about half, diced. This time I added quartered grape tomatoes which were AMAZING!!!
With these simple changes you can transform an otherwise, heavy dish, into one that is healthy and wholesome.
Here’s the skinny: 1 serving (1/8 of the recipe) is 152 calories; 24g carbs; 3g fat; 5g protein
Enjoy the original post…
(Original post date: 12/27/11)
So, are any of you like me and think that succotash is only something that Yosemite Sam used to say when he’d get frustrated?
I never really knew it was a real thing, let alone FOOD.
A few years ago Jackie and I were on a mission to try new recipes over the winter months. I have this really great Southern Living cookbook and we found this recipe for a vegetable side dish called succotash. It looked pretty tasty and we gave it a try. It wasn’t just tasty, it was AWESOME!
I tried to convince my mother to make a few times over the holidays and she poo-pooed the idea each time and I never tried again.
Then this year… we were planning the Thanksgiving Feast and wouldn’t you know it, she decided she wanted to make succotash. Yes, my jaw hit the floor. I couldn’t figure out why she wanted to finally make it after my shut down attempts in prior years.
Her answer… “I thought it had okra and tomatoes in it and mushy okra and tomatoes just don’t sound appealing.”
MY succotash does NOT have mushy tomatoes nor does it have okra.
We made the dish and it wasn’t just a hit, I’m going to dare to say that it was the star of the show (aside from Grandma’s ROCK STAR spicy, cheesy grits!!!).
Here’s what you’ll need:
1 bag frozen lima beans
1 red bell pepper, diced
4 ears corn, kernels removed from cob
4 green onions, sliced thin (include some of the green tops, reserving some as a garnish)
4 slices bacon, fried and crumbled
4 tablespoons butter
2 tablespoons olive oil
1 teaspoon garlic minced
1/3 cup heavy cream
salt and pepper to taste
In a medium saucepan cook the lima beans according to the package directions until tender. Drain and set aside. In a large skillet over medium heat saute garlic, green onions and bell pepper in butter and olive oil. After 2 minutes add in corn. Saute for another 5 minutes. Add in the lima beans and continue to cook. Salt and pepper to taste. When the mixture starts to absorb all of the butter and oil, add in the heavy cream. Stir to combine and continue to cook to heat through. Just as a side note, you want this to be creamy, NOT saucey. Serve in a large dish and garnish with reserved green onion tops and bacon.
Serves approximately 8 HUNGRY people.
I served this for my country Christmas lunch and it was huge hit AGAIN.
Sometimes, I think the best dishes are the simplest.
Peace, love and lima beans!