Carolina Kitchen: Spring pea succotash

Photo: WLOS staff

By Corner Kitchen Chef Josh Chapman


  • 1 oz olive oil
  • 1/2 bulb of fennel, diced
  • 2 cups of shelled English peas(frozen are fine)
  • 2 cups of shelled fava seans
  • 2 cups of sliced green onions
  • 1 T herb mix
  • 1 cup of diced country ham
  • 2 cups of frozen corn
  • 1 1/2 lemon juice
  • 4 oz of vegetable stock
  • 2 T whole butter
  • 1 radish shaved for garnish


  1. Place the olive oil in the pan and bring to about 125 degrees F. Add the fennel and country ham. Let them Cook down slowly. This will pull a good bit of the fat in the ham out with the fennel.
  2. Add your peas, beans, and corn. If you are using frozen, these will start to sweat down.
  3. Add the vegetable stock and let that reduce by half. Then add green onions, herb mix and butter. Stir the butter in so that it emulsifies.
  4. Season with salt mix.
  5. Place in a bowl and shave some radish on top. And add a couple fennel fronds for garnish.
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