THANKSGIVING SUCCOTASH

Thanksgiving Succotash image

Provided by Nancy Fuller

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 10

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

Steps:

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.