Spring Succotash

Although it is a traditional American dish, succotash has unfortunately gone out of style and is no longer cooked in many households. Most of us don’t even know what the word means—we’re not sure anyone ever did. We’re reviving it here because it’s a great vehicle for springtime vegetables and we like to celebrate seasonal cooking. We use corn, of course, but also tomatoes, asparagus, and beans, all stir-fried and graced with chives and fresh basil. We suggest serving it with a simple main dish to allow the variety of vegetables to shine.

SERVES 8

2 tablespoons extra-virgin olive oil or unsalted butter

4 medium shallots, chopped (about ¼ cup)

1 cup (about ½ pint) grape or cherry tomatoes, halved

1 bunch thin asparagus, trimmed, each stalk quartered diagonally

1½ cups fresh corn kernels (about 4 ears corn)

1 cup edamame, lima beans, fava beans, peas, or string beans, blanched or defrosted

¼ cup fresh basil leaves cut into thin ribbons

1 tablespoon fresh chives cut into ¼-inch lengths

1 tablespoon chopped fresh flat-leaf parsley

1 to 2 teaspoons fresh thyme leaves

Kosher salt and freshly ground black pepper

In a large skillet, heat the oil over medium-low heat. Add the shallots and sauté until soft but not brown, 3 to 4 minutes. Stir in the tomatoes and sauté until softened, about 3 minutes. Add the asparagus and corn and sauté until the asparagus is crisp-tender, about 2 minutes. Add the beans, stir to combine, and just heat through, 1 to 2 minutes.

Remove from the heat and stir in the basil, chives, parsley, and thyme. Season with the salt and pepper and serve.