thanksgiving-succotash.json

{
    "directions": [
        "In a large Dutch oven or heavy pot set over medium heat, cook the bacon, stirring occasionally until crisp, about 5 minutes. Use a slotted spoon to scoop out the bacon and transfer to a paper-towel-lined plate. Reserve the bacon fat in the pot and continue to heat over medium heat. Add the lima beans, corn, broth, onions and garlic, and bring to a simmer. Cook until the vegetables are heated through, about 15 minutes. Stir in the kale and cook until the kale begins to wilt, 3 to 5 minutes, and then add the butter, reserved bacon and some salt and pepper to serve."
    ],
    "ingredients": [
        "5 slices applewood smoked bacon, cut into 1-by-1/4-inch pieces",
        "6 cups frozen or fresh lima beans",
        "4 cups frozen or fresh corn kernels",
        "2 cups chicken broth",
        "2 cups frozen cipollini onions",
        "3 cloves garlic, smashed and chopped",
        "3 cups finely shredded kale or collard greens",
        "4 tablespoons unsalted butter",
        "Kosher salt and freshly ground black pepper"
    ],
    "language": "en-US",
    "source": "www.foodnetwork.com",
    "tags": [
        "Thanksgiving Side Dishes",
        "Holiday",
        "Thanksgiving",
        "Bacon Recipes",
        "Meat",
        "Corn Recipes",
        "Vegetable",
        "Beans and Legumes",
        "Lima Bean Recipes"
    ],
    "title": "Thanksgiving Succotash",
    "url": "http://www.foodnetwork.com/recipes/nancy-fuller/thanksgiving-succotash"
}