Recipe courtesy of Nancy Fuller

Thanksgiving Succotash

Name: Thanksgiving Succotash
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 to 10 servings
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; Kosher salt and freshly ground black pepper

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Level: Easy

Total: 35 min
Active: 20 min

Yield: 8 to 10 servings

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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

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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.