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Succotash

Photo: Oxmoor House
Total time 20 mins
Yield Serves 6 (serving size: 1/2 cup)
Succotash is generally made with lima beans, but edamame add protein to this colorful side. Shelled edamame are now commonly available year-round in the frozen food section of most supermarkets.

Ingredients

  • 1 applewood-smoked bacon slice
  • 2 teaspoons butter
  • 1/2 cup chopped onion
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 3/4 cup frozen shelled edamame, thawed
  • 1/3 cup unsalted chicken cooking stock
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup grape tomatoes, halved
  • 2 tablespoons chopped fresh basil

Nutrition Information

  • calories 85
  • fat 3 g
  • satfat 1.1 g
  • monofat 0.8 g
  • polyfat 0.7 g
  • protein 4.7 g
  • carbohydrate 10.9 g
  • fiber 2.3 g
  • cholesterol 4.5 mg
  • iron 1 mg
  • sodium 234 mg
  • calcium 19 mg

How to Make It

  1. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Drain and crumble bacon.

  2. Melt butter in bacon drippings. Add onion; cook 6 minutes or until tender, stirring occasionally. Add corn and next 4 ingredients (through pepper). Bring to a boil; reduce heat, and cook, uncovered, 4 minutes or until liquid evaporates, stirring occasionally. Remove from heat. Stir in bacon, tomatoes, and basil.

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