Green pea Succotash

James’ Sorta Succotash

http://blog.wholefoodsmarket.com/2011/04/spring-peas/?utm_source=Responsys&utm_medium=email&utm_campaign=2011_04_27_Specials

Olive oil

1/3 pound mushrooms (white or brown), sliced

1 small red bell pepper (diced into small pieces)

Green garlic (or garlic clove), to taste

1 pound of English peas, shelled (about ¾ cup of peas)

3 ears of corn, shuck and cut the kernels off the cob (about ¾ cup)

Salt and pepper to taste

In a large skillet, heat a bit of olive oil, add the peppers and mushrooms and sauté over high heat until the edges are browning and the mushrooms are cooked thoroughly. Add the green garlic, corn and peas and sauté for another couple of minutes or so – you are really just heating the corn and peas (do not overcook). Salt and pepper to taste. Serve with roasted chicken, fish or simply on its own.