Roasted Corn Succotash

Description
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Ingredients

 * 10-oz. pkg. frozen fava Beans or baby lima beans
 * 2 Tbs. vegetable oil
 * 2 medium cloves garlic, smashed
 * 2 large bunches Swiss chard (about 3 lbs.), tough stems trimmed, rinsed well and cut into
 * 1-inch pieces (16 cups)
 * 3/4 tsp. salt
 * 1/2 tsp. freshly ground pepper
 * 7 ears fresh corn, kernels cut from cob (3 1/2 cups)
 * 1 large carrot, finely chopped (2/3 cup)
 * 3 scallions (white and light green parts), thinly sliced
 * 2 tsp. chopped fresh sage
 * hot pepper sauce for serving

Directions
In medium saucepan, bring 1/2 cup water to a boil. Add fava Beans and simmer until tender, about 8 minutes. Drain and set aside.

Meanwhile, in Dutch oven, heat 1 tablespoon oil over medium heat. Add garlic and stir 1 minute. Stir in Swiss chard and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, about 5 minutes. Uncover and cook until tender, about 5 minutes more. Discard garlic; set Swiss chard aside.

In large heavy skillet, preferably cast-iron, heat remaining 1 tablespoon oil over medium heat. Add corn and carrot and cook, stirring occasionally, until nicely toasted, about 10 minutes. Stir in fava Beans, scallions, sage, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper and cook 1 minute more. Divide Swiss chard among serving plates and spoon succotash alongside. Serve with hot sauce.