Chef John’s Succotash
America’s oldest vegetable recipe gets a delicious update with Chef John’s recipe for succotash.
Heat olive oil and butter in a skillet over medium heat.
Cook and stir onion with a pinch of salt in hot butter and oil until onion is softened and slightly golden 6 to 7 minutes.
Add red bell pepper jalapeno and garlic; cook and stir until peppers are fragrant and softened 3 to 4 minutes.