Quick Meal Ideas
Edamame Succotash
Prep: 20 minutes
Cook: 15 minutes • Serves: 8
6tablespoons unsalted butter
1 medium yellow onion, chopped (about 1-1/2 cups)
4 garlic cloves, minced
3 ears fresh corn, kernels cut from cob (about 3 cups)
1 red or orange bell pepper, chopped (about 1-1/2 cups)
1 can (15 ounces) black-eyed peas, rinsed and drained (about 1-1/2 cups)
1 pint grape or cherry tomatoes, cut in half (about 2 cups)
3 cups frozen shelled edamame, thawed (about 16 ounces)
2 tablespoons cider vinegar
2 tablespoons coarsely chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 medium yellow onion, chopped (about 1-1/2 cups)
4 garlic cloves, minced
3 ears fresh corn, kernels cut from cob (about 3 cups)
1 red or orange bell pepper, chopped (about 1-1/2 cups)
1 can (15 ounces) black-eyed peas, rinsed and drained (about 1-1/2 cups)
1 pint grape or cherry tomatoes, cut in half (about 2 cups)
3 cups frozen shelled edamame, thawed (about 16 ounces)
2 tablespoons cider vinegar
2 tablespoons coarsely chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1. In large skillet, melt 3 tablespoons butter over medium-high heat; add onion and cook 5 to 7 minutes or until onion begins to brown, stirring occasionally. Add garlic, corn and bell pepper; cook 5 to 7 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in peas, tomatoes, edamame and remaining 3 tablespoons butter; cook 5 to 7 minutes or until heated through. Stir in vinegar, thyme, salt and pepper. Makes about 8 cups.
Approximate nutritional values per serving:
226 Calories, 9g Fat (6g Saturated), 22mg Cholesterol,
488mg Sodium, 26g Carbohydrates, 6g Fiber, 8g Protein