Oat Groat Succotash With Seasonal Vegetables
Seasonal Succotash With Soaked Oat Groats
As a kid, I did not enjoy succotash. I don’t love lima beans near as much as I love oat groats, so I figured a swap was in order. This easy skillet succotash recipe can be made with whatever vegetables are available, you can suit the season with what you have on hand, or what you need to use up from the fridge.
3 to 4 slices bacon, chopped
1 small Onion, diced small
2 to 3 Cups Zucchini, diced small
2 to 3 Cups Corn, Cooked (From 2 or 3 small ears of corn)
2 to 3 Garlic Cloves, Minced
½ to ¾ teaspoon sea salt and Fresh Cracked Pepper *More or less to taste
1 to 2 Cups Cooked Instant Pot Oat Groats
Optional, Fresh Chopped Herbs & Balsamic Vinegar, for Serving
In a skillet over medium high heat, cook the bacon until it is crisp. Once it is cooked and crispy, remove with a slotted spoon, and set it aside for finishing, but do not remove the grease. Add onion and zucchini to the skillet along with your sea salt and garlic cloves. Cook four or five minutes, or until your zucchini is cooked through. Add the oat groats, and crisped bacon, and stir to combine.
Serve with a drizzle of balsamic vinegar, or fresh cream and herbs. Enjoy it with your favorite folks, and store the leftovers in mason jars for an instant meal you can grab any time!
