Succotash
Serve this hearty Southern dish as an entree, or alongside comfort fare like fried chicken or pork chops.
102 Ratings
- 5 star values: 19
- 4 star values: 24
- 3 star values: 35
- 2 star values: 19
- 1 star values: 5
Martha Stewart Member
Rating: Unrated
This was my first time making this dish. I used frozen corn and omitted the thyme. It was wonderful. I loved how I could taste the layers of sage olive oil and butter. I halved the ingredients as there is only 2 of us. I froze a small portion. Next time I will freeze before it has finished cooking so it won't be mushy when reheated
Martha Stewart Member
Rating: Unrated
Huge fan of this. Is it like grandma's? Maybe not, but it doesn't make it any less good, or any less succotash.
Martha Stewart Member
Rating: Unrated
Sorry MS way, way too complex........scrap the garlic, zucchini, peppers, sage, thyme and salt.......and where on earth is the bacon (or pork belly)? This can be put together and cooked in 5-10 minutes especially if an entree or lunchtime snack Enjoy! :)
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Martha Stewart Member
Rating: Unrated
I first made this for Thanksgiving and it was a big hit, then I made it for a summer BBQ and it was an even bigger hit. Now I make it all the time and I am often asked for the recipe. It's super easy and really really good. This is the best Succotach recipe I've found because of the simple blend of layered flavors.