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California Succotash (with Tarragon)

    Chef Poppy calls this dish California Succotash because you can add more than the traditional lima beans and corn. Replace lima beans with edamame if you want extra protein and fiber. Squash and corn are in season as well as bell peppers. And fresh tarragon adds the extra touch and taste that is unusual and delicious.

    1 glug of olive oil
    1 bag frozen edamame
    3 ears of fresh corn, cut off the cob
    2 bell peppers, diced
    3 small squash, diced
    a bunch of tarragon
    salt + pepper
    a few splashes of water

    – Add a bit of olive oil to a frying pan and bring up to medium heat.
    – Add edamame, corn, peppers, and squash (you can add any other chopped vegetable or cherry tomatoes).
    – Add a little water so the veggies steam a bit, on low heat, but don’t cook too long. You want the peppers and corn to have a little crispness.
    – Add the chopped tarragon, salt and pepper.