Spring Succotash

środa, 29 stycznia 2014

Spring Succotash

Time: 20 mins

Ingredients

  • 1 1/2 tablespoons butter, unsalted
  • 1 1/2 tablespoons olive oil
  • 3/4 lb edamame, thawed
  • 4 cups corn
  • 1 cup red onion, chopped
  • 1 tablespoon sherry wine (or to taste) or 1 tablespoon red wine vinegar (or to taste)
  • 1/2 cup fresh basil, chopped

Directions

  • 1 Melt butter and oil in large heavy skillet over med high heat and cook edamame, stirring until almost tender, about 2 minutes.
  • 2 Add corn fresh or frozen and onion and continue to cook, stirring until veggies are softened, about 3 minutes longer.
  • 3 Remove from heat and stir in vinegar with salt and pepper to taste.
  • 4 Let mixture cool slightly and stir in basil.
  • 5 Serve dish warm or at room temperature.

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