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.