Early Summer Succotash ala ~DKBB~
(original recipe from Cooking Light June 2018)
|photo from Cooking Light|
3 Tbsp. olive oil
1 cup thinly sliced shallots
1 to 2 cloves garlic, thinly sliced
2½ cups fresh green beans, chopped
½ cup fresh (or frozen) corn kernels
½ cup water
Kosher salt and fresh cracked pepper to taste
½ cup torn fresh basil (optional)
- Heat oil in large skillet over medium high heat; add shallots and garlic; cook until softened (about 4 minutes).
- Add green beans, corn, and water; cover and cook 5 minutes; continue cooking (covered or uncovered, your choice) until beans are crisp-tender.
- Stir in salt and pepper (and basil, if desired); serve.