This is one of those fast recipe where the whole is so much more than the sum of its parts. It's become a favoite in our house (i.e. tiny apartment) lately, partly because it requires little hands-on attention and partly because it is just so darn delicious! The prep on this dish is just cutting up a bell pepper and some scallions, and then cooking them up with frozen veggies. The timing is very flexible -- you can cook the peppers and scallions a little more or less, and then once you get everything simmering, you can keep it on low heat until the rest of the meal is ready. The recipe makes a ton, and the leftovers are excellent. You can easily take this in a bunch of different flavor directions -- the original recipe adds a little Dijon mustard, making for a great side dish for burgers or fish. You could also try adding whatever fresh (or dried) herbs you have on hand to take things in a different direction...maybe lots of fresh basil and some dried Italian seasoning to make this a good side for chicken parm? Either way, this recipe is definitely a winner!
Edamame Succotash (adapted from Food Network Magazine)
3 T unsalted butter
1 bell pepper, chopped
3 scallions, green and white parts separated and chopped
Salt and pepper
10-12 ounce package frozen shelled edamame
8-10 ounce package frozen corn
1 tsp Dijon mustard
1. Melt the butter in a large skillet over medium-high heat. Add the bell pepper and the white part of the scallions. Season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the veggies are starting to soften and brown.
2. Add the edamame and corn (no need to thaw), along with 1/4 cup water. Stir in the mustard. Simmer for about 10 minutes, until everything is tender and nicely mingled.
3. Stir in the green parts of the scallions and serve.