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Thanksgiving Succotash

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  • Level: Easy
  • Total: 35 min
  • Active: 20 min
  • Yield: 8 to 10 servings
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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 


  1. 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.