Side

Edamame Succotash

A bright, colorful side of edamame, sweet corn and red pepper in butter with fresh basil. A new take on the Southern classic.

⏱ 22 min (10 min prep, 12 min cooking) 🍽 Serves 6 · about 3/4 cup quickkid friendly vegetariangluten free
📅 Add to my plan

ContainsMilk, Soybeans. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Succotash

  • 1 tbsp Butter, salted
  • 1 tbsp Olive oil
  • ½ Red onion, diced
  • 1 Red bell pepper, diced
  • 1 clove Garlic, minced
  • 2 cup Frozen shelled edamame
  • 2 cup Frozen corn
  • 2 tbsp Water
  • ½ tsp Table salt
  • ¼ tsp Ground black pepper
  • 1 tbsp Lemon juice (bottled)
  • ¼ cup Fresh basil, sliced

Make it yourself

Make the butter yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large skillet.

  1. Heat the butter and oil in a large skillet over medium heat. Cook the onion and pepper 5 minutes. Add the garlic for 30 seconds.
  2. Add the edamame, corn and water. Cook, stirring, 5 to 6 minutes, until heated through and tender.
  3. Season with salt, pepper and lemon juice. Stir in the basil.
Make aheadKeeps 4 days in the fridge. Good cold as a salad, too.
↺ LeftoversToss cold leftovers with cooked pasta and a little dressing.
🧒 With kidsThe colors draw kids in; let them count the different vegetables.
Dairy-free swapUse all olive oil.

Goes well with

🐟 Lemon-Garlic Baked Salmon🥩 Skillet Pork Chops

Good to know

Cooking Fats Compared Salted vs. unsalted butter Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub Sources and credits