Sometimes showing a child a seed and telling them that it will become corn or zucchini or peppers can be a bit abstract. It can be helpful to read them books that walk through the process and it can also be fun to tell stories with...
... the veggies themselves. This simple, wonderful Sage Butter Succotash can be the perfect opportunity to do just that.
Composed of common garden items like corn, squash, green beans and red bell peppers sautéed in garden sage butter...
... each ingredient has a story to tell. From the history of corn, to the importance of the three sisters, to the simple anatomy of a plant, flower and fruit...
... all can be told while preparing a basic meal together in anticipation of the garden to come.
Sautéed Sage-Butter Succotash with Sage Crisps:
Equal parts: Zucchini, Corn, Red Bell Pepper, Green Beans (traditionally would be lima beans)
1 bunch fresh sage
Butter
Small Yellow Squash (optional)
Slice the zucchini, peppers and beans into a 3/4" to 1" dice and set aside. Cut corn from cob and add to the vegetable medley.
In a large saucepan over medium-low heat melt enough butter to generously coat the bottom of the pan with about an 1/16" of butter. Place whole sage leaves carefully in the pan and cook slowly turning once until crisp but still green. If they begin to change color reduce heat.
Remove sage and place on paper towels to drain.
In the same pan with the sage infused butter, sauté the vegetable medley over medium heat until tender and slightly caramelized. Crumble half the crispy sage into the mixture and serve alone on a plate or in a roasted yellow squash bowl (scoop out and roast at 450 for 15 minutes) with sage crisp garnish and sea salt.
Happy Cooking!
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