Edamame Succotash

It took me 30 minutes to break into my car this morning.

Not actually break in. Break through.

My car was encapsulated in a thick sheet of ice. I couldn’t even get the door open! I was locked out by mother nature.

I finally was able to yank my door open and get my ice scrape. I actually have a heavy duty scraper, so I thought I would be good to go. Key word there: thought.

The ice was so thick I had to slam the sharp edge of the scraper on to my windshield to puncture a tiny hole, and then go from there. Slowly, very slowly, with multiple coffee breaks, and I was able to shave off half the ice.

Good enough.

I’m now thanking my lucky stars that I woke up early. It’s a miracle, really. If I wouldn’t have done that, I most assuredly would have been late to work.

Our miniature cold snap chilled me to the bone. I was too busy enjoying the 70 degree weather that I had completely forgotten that we are still technically in winter. Boo, hiss. Winter sucks.

Warming up with food is greater than warming up a car in the wee hours of the morning. I still have some hearty meals to get me through these last few weeks, including this Southern treasure: succotash.

Succotash is typically served at Thanksgiving in New England, or combined with okra in the south and served year-round. I actually loathe okra, so that’s a big no-no for me. Succotash is actually pretty good for you too, when combining a grain (corn) with a legume (usually lima beans), meaning you get a good hearty dose of essential amino acids.

I wanted something different, so I swapped out the limas for some edamame. I love edamame, but have to eat it sparingly because soy really screws with my hormones. The frozen shelled kind was perfect for this recipe.

This is a simple, nutritious side dish that pairs the best with chicken. I made some oven-fried chicken to go along with this and it almost stole the show of the entree. Dig in, baby. This corn & edamame is the best thing since sliced bread.

Step-By-Step Instructions

In a large skillet, heat butter over medium heat. Add pepper and onion and saute until tender, about 3-4 minutes.

Add edamame and corn straight to the skillet, frozen. Cook down until warmed, about 5 minutes. Add chicken broth and cook for another 5 minutes. Season with salt and pepper.