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Zucchini, Chard, and Cilantro Succotash

Serves 4 as a side dish


Freshly shaved corn kernels from 3-4 ears of corn

1 red onion, diced

1 bunch chard or kale, finely cut in long strands, including stem

1 green pepper, de-seeded and diced

1 medium sized zucchinisquash, diced

2 cloves garlic, minced

1 tsp. ground cumin, a pinch of red pepper flakes

1 tsp. onion powder

½ tsp. chili powder

1 tsp. paprika

Black pepper and sea salt to taste

2 Tbls. butter

1 Tbls. extra-virgin olive oil

Large handful cilantro leaves, chopped, for garnish

Sour cream for serving



Heat butter and oil on medium heat, sauté onion for about 5 minutes, add in corn and fresh garlic, and continue sautéing until onion is translucent.  Add in all other veggies, seasonings and some salt and pepper, cook on medium heat until the aroma is intense and the corn softens, or about 5 more minutes.  Allow succotash to cool and dress with cilantro and sour crème if you like.