Spring Succotash

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.