Succotash with Edamame
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Ingredients
  • – 2 teaspoons extra virgin olive oil
  • – 1 small onion, minced
  • – 1 small red bell pepper, small diced
  • – 1 small green bell pepper, small diced
  • – 2 cloves garlic, minced
  • – ½ teaspoon dried thyme
  • – 3 tablespoons veggie or chicken broth
  • – 2 cobs of fresh corn, raw or cooked, cut off cobs
  • – 1 cup cooked shelled edamame
  • – ½ teaspoon salt, scant
  • – 1 tablespoon minced fresh basil
  • – 1 tablespoon white wine vinegar
  • – ⅛ teaspoon cayenne pepper
  • – freshly ground black pepper, to taste
Instructions
  1. Heat oil in a heavy non-stick skillet over medium heat. Add onion and bell peppers and cook, stirring occasionally, until vegetables start to soften, about 5-7 minutes. Add garlic and thyme and cook, stirring, for one minute.Add broth, corn, and edamame. Cook, stirring occasionally, for 3-5 minutes, or until corn and edamame are crisp tender and liquid has reduced. Remove from heat and stir in salt, vinegar, fresh basil, and cayenne. Season to taste with fresh pepper.
Recipe by Holcomb Farm at http://holcombfarm.org/simply-fresh-week-12-edamame-and-more/