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.
From columnist David Hagedorn.
Tested by David Hagedorn.
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