Summer Succotash with Bacon
Yield: 4 servings
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3 slices bacon, halved lengthwise and then cut into ¼-inch slices, crosswise
1 large shallot, peeled and diced small (1/2 cup)
5 large garlic cloves, peeled and minced
Kernels cut from 2 ears of fresh corn (approximately 2 cups) or 2 cups frozen corn kernels, thawed
2 cups (frozen) lima beans, thawed
2 medium zucchini or summer squash (3/4 pound), diced small (3 cups)
15 (3-inch) sprigs fresh thyme
1 teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
¾ cup white wine (preferably chardonnay)
¼ cup water
¾ pound grape tomatoes, halved
4 tablespoons unsalted butter, cut into tablespoon sized pieces
3 tablespoons freshly squeezed lemon juice (juice of 1 large lemon)
20 medium fresh basil leaves, roughly chopped
¼ cup thinly sliced fresh chives, for serving
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Add the bacon to a large sauté pan. Place the sauté pan over medium-low heat. Cook for approximately 5 minutes, stirring occasionally, until much of the fat has rendered off, and the bacon is just beginning to get nice and crispy.
Add the shallot and garlic. Stir and cook until the shallot is soft and translucent, approximately 3 minutes.
Add the corn, lima beans, squash, thyme, salt and pepper. Increase heat to medium-high. Cook, stirring occasionally, until the vegetables are just beginning to caramelize, approximately 5 minutes.
Add the white wine, water, tomatoes and butter. Cook, stirring occasionally, until much of the liquid has evaporated and thickened and the tomatoes are starting to break down, approximately 5 minutes.
Remove from heat, remove the thyme sprigs and stir in the lemon juice and basil.
To serve, divide succotash among shallow bowls. Sprinkle over chives.
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Note: to make vegetarian, simply omit bacon and begin with the (shallot and garlic) second step.