Monday, September 12, 2016

Meatless Monday Recipe of the Week - Late Summer Succotash with Mustard Greens

This week's Meatless Monday Recipe of the Week is Late Summer Succotash with Mustard Greens. Tomatoes, Red Bell Peppers, Zucchini, Corn and more make up this week's recipe. It's from the PBS/Recipes web site. PBS is not only a great TV channel but they have a fantastic website with a great selection of recipes for all cuisines. So check it out soon!

Late Summer Succotash with Mustard Greens

This simple, summer succotash features zucchini, lima beans and tomatoes.

1 tablespoon olive oil
1 red bell pepper, destemmed and diced
1 zucchini
1/2 pint cherry tomatoes
2 ears of corn
2 green onion sliced
3 garlic cloves
2 tablespoons minced Italian parsley
1 1/2 cup lima beans (fresh or frozen)
Juice from 1/2 lemon
Black pepper
Sesame seeds
1 bunch of mustard greens, loosely chopped

1 - In a medium saute pan, set over medium-high heat, add the olive oil. When the oil glistens, add the red bell pepper, zucchini and cook for 1 to 2 minutes, until the zucchini has slight color. Add the cherry tomatoes and stir and cook for about 1 minute. Next add the corn, green onions, garlic cloves, Italian parsley and cook for about 2 to 3 minutes.
2 - Lastly, add the lima beans, lemon juice, a few turns of black pepper, a sprinkling of sesame seeds and mustard greens. Cover the pot for about 1 to 2 minutes (this will help soften the mustard greens). Uncover, give it a stir and add salt to taste). Divide amongst bowls and serve.

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