Shishito Succotash

October 12, 2015

Shishito Succotash

Sara Jones, Tucson CSA

1/2 basket shishitos, cleaned, stems removed and chopped

1 cup chopped green beans

1/2 large onion, chopped

2 cloves garlic, minced

Kernels from 2 ears corn

1-2 chopped tomatoes

1 tablespoon oil

2 teaspoons cider vinegar

1 tablespoon butter

1 pinch crushed sage and thyme

Salt and pepper to taste

Sauté onions in oil in a medium skillet over medium high heat for 5 minutes until beginning to brown. Add garlic, corn, beans and shishitos. Cook, stirring occasionally for another 8 minutes or so. Sprinkle with a splash of water or white wine if needed to keep from sticking. Add tomatoes, vinegar and butter, stir to combine and remove from heat. Season to taste with salt and pepper.

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