By Stacey Little
There is hardly a better way to showcase fresh, crisp, beautiful vegetables than in a vibrant, colorful succotash.
I’ve always been intrigued by this dish. It’s just so beautiful, but often it falls a little flat, in my opinion. So I set out to reconstruct the dish to add more flavor and include measurements for frozen replacements of the fresh veggies so you can make this any time of the year.
What is succotash?
Well, my internet sleuthing tells me that succotash originated with the Narragansett indigenous people in what is New England today. They introduced the dish to the North American colonists somewhere in the 17th century. From there, the dish became popular in New England, eventually landing a spot on many Thanksgiving tables in the Northeast.
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