Iron-Skillet Succotash

Iron-Skillet Succotash
Iron-Skillet Succotash
The technique: Cooking veggies over moderate heat for a bit longer than you would for a typical sauté helps meld flavors while retaining texture. The payoff: Side dishes cooked on the stovetop preserve precious oven space.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 10 servings
Side Christmas Thanksgiving Low Fat Vegetarian Quick & Easy Low Cal High Fiber Dinner Corn Lima Bean Bell Pepper Zucchini Fall Healthy Christmas Eve Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • 3 tablespoons butter
  • coarse kosher salt
  • 1 tablespoon minced fresh marjoram

Preparation Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.

Preparation Melt butter in heavy large skillet (preferably cast iron) over medium-high heat. Add onion; cook until golden, about 5 minutes. Add zucchini and peppers; cook until beginning to soften, stirring often, about 5 minutes. Add lima beans and corn; cook until heated through, stirring constantly, about 5 minutes. Mix in marjoram. Season with coarse salt and black pepper. Transfer succotash to large bowl and serve.

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