Recipe information
Yield
makes 8 Servings
Ingredients
2
slices thick-cut bacon (about 2 ounces), chopped
1
shallot, finely chopped
2
cups fresh edamame or thawed frozen edamame or one 10-ounce package frozen baby lima beans, thawed
1
pound frozen corn kernels, thawed
1
/4 cup water
1
/4 cup chopped fresh Italian parsley
Need to make a substitution?
Preparation
Heat heavy large skillet over medium-high heat. Add bacon and sauté until fat begins to render, about 1 minute. Add shallot and sauté until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 cup water and cook until vegetables are tender, about 5 minutes. Transfer to bowl and sprinkle with parsley.