Roasted Corn Succotash

• 1 10-oz. pkg. frozen fava beans or baby lima beans
• 2 Tbs. vegetable oil
• 2 medium cloves garlic, smashed
• 2 large bunches Swiss chard (3 lb.), tough stems trimmed, rinsed well and cut into 1-inch pieces (16 cups)
• 3/4 tsp. salt
• 1/2 tsp. freshly ground pepper
• 7 ears fresh corn, kernels cut from cob (3 1/2 cups)
• 1 large carrot, finely chopped (23 cup)
• 3 green onions, white and light green parts thinly sliced
• 2 tsp. chopped fresh sage
• Hot pepper sauce

1. In medium saucepan, bring 1/2 cup water to a boil.
2. Add fava beans and simmer until tender, about 8 minutes.
3. Drain and set aside.
4. Meanwhile, in Dutch oven, heat 1 tablespoon oil over medium heat.
5. Add garlic and stir 1 minute.
6. Stir in Swiss chard and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Cover and cook, stirring occasionally, about 5 minutes.
8. Uncover and cook until tender, about 5 minutes more.
9. Discard garlic; set Swiss chard aside.
10. In large heavy skillet, preferably cast-iron, heat remaining 1 tablespoon oil over medium heat.
11. Add corn and carrot and cook, stirring occasionally, until nicely toasted, about 10 minutes.
12. Stir in fava beans, green onions, sage, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper and cook 1 minute more.
13. Divide Swiss chard among serving plates and spoon succotash alongside.
14. Serve with hot sauce.

frozen fava beans, vegetable oil, garlic, swiss chard, salt, freshly ground pepper, corn, carrot, green onions, fresh sage, pepper sauce

Taken from www.vegetariantimes.com/recipe/roasted-corn-succotash/ (may not work)