THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Let's eat

Quick fresh succotash

By Sheryl Julian
Globe Staff / August 18, 2010

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Serves 4

3 tablespoons butter
1/2 pound slender green beans, stemmed and cut into 1/2-inch pieces
Salt and pepper, to taste
8 ears corn, kernels removed from cobs
1 tablespoon chopped fresh oregano
1. In a large flameproof casserole, melt the butter. Add the green beans, salt, and pepper. Cook, stirring often, for 5 minutes.

2. Add the corn and continue cooking, stirring often, for 8 minutes or until the beans and corn are tender but still have some bite. Sprinkle with oregano. Taste for seasoning and add more salt and pepper, if you like.