Roasted Corn Succotash

Ingredients

 * 10 oz pkg. frozen fava beans or baby lima beans
 * 2 tbsp 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)
 * ¾ tsp salt
 * ½ tsp freshly ground pepper
 * 7 ears fresh corn, kernels cut from cob (3½ cups)
 * 1 large carrot, finely chopped (⅔ cup)
 * 3 scallions (white and light green parts), thinly sliced
 * 2 tsp. chopped fresh sage
 * hot pepper sauce for serving

Directions

 * 1) In medium saucepan, bring ½ cup water to a boil.
 * 2) Add fava beans and simmer until tender, about 8 minutes.
 * 3) Drain and set aside.
 * 4) Meanwhile, in dutch oven, heat 1 tablespoon oil over medium heat.
 * 5) Add garlic and stir 1 minute.
 * 6) Stir in Swiss chard and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
 * 7) Cover and cook, stirring occasionally, about 5 minutes.
 * 8) Uncover and cook until tender, about 5 minutes more.
 * 9) Discard garlic; set Swiss chard aside.
 * 10) In large heavy skillet, preferably cast-iron, heat remaining 1 tablespoon oil over medium heat.
 * 11) Add corn and carrot and cook, stirring occasionally, until nicely toasted, about 10 minutes.
 * 12) Stir in fava beans, scallions, sage, remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper and cook 1 minute more.
 * 13) Divide Swiss chard among serving plates and spoon succotash alongside.
 * 14) Serve with hot sauce.