Succotash is great because it combines two of the worlds best things: vegetables and bacon. It’s healthy, but there’s bacon. I love bacon.

Succotash also rocks because there’s no rhyme or reason to the vegetables you use. I usually grab whatever I have in my kitchen at the time. The only consideration you have is how long to cook them, because some veggies need to cook longer than others.

My last attempt to get you to buy into succotash is it can be a side dish or the only dish. Traditionally, it’s vegetables but you could totally throw some chicken, shrimp, or steak bites in with it and call it a day.

Some of the vegetables I’ve used are: corn, broccoli, sweet potatoes, grape tomatoes, snap beans, fresh okra, carrots, brussels sprouts, lima beans, zucchini… you could use almost anything. Except peas. Peas are not allowed in my house ever. In fact, if you add peas to this dish, you should just throw it away.

I usually choose at least 4 different veggies (different colors for different vitamins… see, I can be healthy).

4 vegetables of your choice, cut into pieces
6 slices of bacon
1 tbsp. apple cider vinegar
pinch of salt
pinch of pepper
1 clove garlic, minced
3 tbsp. butter

Note: I don’t usually measure when I make this recipe (or ever), so I recommend starting with 1 tbsp. ACV and you can increase if desired.

In a skillet, fry your bacon on low to medium heat. Set aside. Add butter to skillet with bacon grease. Throw in your garlic. Toss in your veggies beginning with those that take longer to cook. Add apple cider vinegar, salt, and pepper. Stir for 8-10 minutes or until vegetables are soft. Top with crumbled bacon and bon appetit!