Farmers Market Succotash 6.000

James M. Thresher for The Washington Post

Real Entertaining Aug 19, 2009

The Southern way of making green beans involves pork fat and at least an hour's cooking time. Add some greens and corn and you have a version of succotash that can be made with or without the pork.

Make Ahead: This succotash can be made up to 2 days in advance. Reheat in the microwave or in a pan on the stove until heated through.

Servings: 6 - 8
  • 1 pound greens (stems removed), such as beet, kale or collard
  • 4 tablespoons unsalted butter or olive oil, or a combination of the two (may substitute 2 tablespoons of unsalted butter or olive oil and a 2-ounce chunk of salt pork or slab bacon)
  • 1 1/2 pounds green beans (ends trimmed), cut or snapped into bite-size pieces
  • 1/2 teaspoon salt (if using bacon or salt pork, omit the salt)
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons cider vinegar
  • Kernels from 2 ears of corn (2 cups)


Wash the greens well and break them into pieces, as if for a leafy salad.

Heat the butter or oil in a Dutch oven over medium-high heat. (If using salt pork or bacon, brown it lightly.) Add the greens and cook for 1 or 2 minutes, stirring until they wilt.

Add the beans, salt, crushed red pepper flakes and vinegar; mix well. Cover and reduce the heat to medium-low; cook for 1 hour, stirring occasionally.

Add the corn and stir to combine; cook for 5 minutes. (At this point, the mixture can be cooled, covered and refrigerated for up to 2 days.)

Adjust the seasoning; transfer to a serving bowl. Serve hot.

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Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

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