Thanksgiving Succotash

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 5 slices applewood smoked bacon, cut into 1-by-1/4-inch pieces
  • 6 cups frozen or fresh lima beans
  • 4 cups frozen or fresh corn kernels
  • 2 cups chicken broth
  • 2 cups frozen cipollini onions
  • 3 cloves garlic, smashed and chopped
  • 3 cups finely shredded kale or collard greens
  • 4 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • In a large Dutch oven or heavy pot set over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. Use a slotted spoon to scoop out the bacon and transfer to a paper-towel-lined plate. Reserve the bacon fat in the pot and continue to heat over medium heat. Add the lima beans, corn, broth, onions and garlic, and bring to a simmer. Cook until the vegetables are heated through, about 15 minutes. Stir in the kale and cook until the kale begins to wilt, 3 to 5 minutes, and then add the butter, reserved bacon and some salt and pepper to serve.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes