Tuesday, September 8, 2009

Late Summer Succotash

I can't even say the name of this dish without Gray bursting into giggle hysterics like a 5 year old girl. "You said SUCK-O-TASH....hehehehehe" Ah, my dear immature husband. What am I saying, I think it's pretty funny too. I made the most killer Jamie-version succotash last weekend. My parents were visiting and I wanted to make something special. (I try to make particularly good food when they come up for the ONLY way to my father's heart is through his stomach. He's still talking about the roasted chicken I made on his last visit.) Traditional succotash is simply a butter or lard laden saute of corn and lima beans, though any number of bean varietals will do. I actually bought green beans for the dish but finding them incredibly tough and ultimately inedible, I bequeathed them to the compost pile (quick tip: taste your green beans at the market, before you by them).

This may appear un-American but I'm actually not a huge corn fan. OK, let me re-phrase. Since becoming such an over-used, genetically modified cash crop I've had a hard time stomaching it. You can pretty much guarantee if your corn is not organic, it's genetically modified. I don't want to go off the GMO deep end here but let me just say this. There are a number of reasons to avoid GMO's but my biggest one is that these frankenfoods are new to the food chain. We have no idea what long term effects they may have on our bodies and I'm personally not interested in being a guinea pig. For more information on genetically modified foods check out Responsible Technology. I highly recommend it.

OK, back to my succotash. Since finding delicious organic corn at the farmer's market, I've released my corn hate and generously let it back into my life. And what a happy girl I am! Here is the recipe for my late summer succotash. It's sweet, rich, and makes you thank the farmers and soil for their brilliant effort. Enjoy!

Late Summer Succotash
I used basil as my herb of choice but fresh dill or parsley would be great as well. Play around and discover the version you like best.
Serves 4

1 large red onion, chopped
2 1/2 cups kale, chopped
4 tablespoons ghee (or organic butter), divided
3 ears of corn, kernels cut off with a knife
1/2 cup purple basil, torn
sea salt to taste

In a large skillet, heat 2 tablespoons of ghee. Add in the red onion and kale and saute until slightly softened, about 5 minutes. Toss in the corn kernels and cook together until kernels are warmed through but maintain their crunch, 6-7 minutes. Add in the remaining ghee and mix thoroughly. Season with salt and top with purple basil. Serve immediately. Enjoy!

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