Notes for the Road: Walk Georgia Blog

Recipe: Edamame Succotash

edamame n corn

This is a delicious and colorful side dish for a pot-luck.

Ingredients:

  • 1 & 1/2 cups frozen, blanched, shelled edamame (green soybeans)
  • 1 tablespoon olive oil
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • 3 garlic cloves, minced
  • 1 to 2 jalapeño peppers, split lengthwise and cut crosswise into thin strips
  • 2 cups fresh corn kernels (about 2 ears)
  • 3 tablespoons white wine
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley

Instructions:

  1. Prepare edamame according to package directions, omitting salt. Drain.
  2. Heat olive oil in a large nonstick skillet over medium heat; add celery, onion, garlic and jalapeño to pan; cook 2 minutes, stirring frequently.
  3. Stir in edamame, corn and wine; cook 4 minutes, stirring frequently.
  4. Remove from heat. Stir in salt (if desired) and pepper; sprinkle with parsley. Serve immediately.

Serves 8

Nutrition Analysis with salt added:
Calories: 92, Carbohydrate: 13 grams, Protein: 4 grams, Fat: 3 grams, Saturated Fat: Less than 1/2 gram, Cholesterol: 0 milligrams, Fiber: 2 grams, Sodium: 252 milligrams

Nutrition Analysis without salt:
Sodium: 107 milligrams