Succotash

Ingredients:

• 1-2 Tbs unsalted butter, ghee or vegetable broth
• 6-8 pieces of okra, cut into pieces
• 5 new potatoes, quartered
• 10-12 green beans, cut into pieces
• 3- 4 ears of corn, cut the kernels off
• 1 handful of spinach, chopped
• 1 -2 tsp Tony Chachere’s Creole Seasoning

In a small pan, bring water to a boil and cook the new potatoes until tender, drain and set aside.

In a medium skillet melt the butter or ghee or heat up the broth. Add the new potatoes and let cook for 2 minutes to get some color on them. Add the washed and cut up okra and green beans. Give it a stir and let all of the okra and green beans cook. Add the corn and stir. Sprinkle on the Creole seasoning and stir. Add the spinach and stir, cooking until the spinach is wilted. Continue cooking until everything is hot and the flavors are well blended.

Serve with grilled meats, chicken or baked fish. Enjoy this bowl of summer vegetables as we wait for fall!