Summer Edamame Succotash
Start to finish: 25 minutes
Servings: 8
3 tablespoons unsalted butter
2 cloves garlic, minced
1 medium yellow onion, chopped
Pinch of red pepper flakes
2 ribs celery, chopped
1 red bell pepper, cored and chopped
4 ears corn, kernels removed
1 cup shelled edamame
1 cup grape tomatoes, halved
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh chives
Kosher salt and ground black pepper
In a large deep skillet over medium-high, melt the butter. Add the garlic, onion and red pepper flakes, then sauté for 4 to 5 minutes, or until tender.
Add the celery, red pepper, corn kernels and edamame. Cook for another 4 to 5 minutes.
Stir in the tomatoes, thyme and chives, then season with salt and pepper. Cook for another 2 minutes.
Serve warm or at room temperature.