WW - Edamame & Corn Succotash With Bacon
Prep: 15 min Cook: 15 min Serves:4 Servings: 3/4 cup
Ingredients:
1 cup frozen shelled edamame (green soybeans)
1/2 pound green beans, trimmed and cut into 2-inch pieces
3 slices center-cut bacon, chopped
1 onion chopped
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 1/2 cups thawed frozen corn kernels
1 tablespoon light butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1) Bring a large saucepan of lightly salted water to a boil. Add the
edamame; return to a boil and cook 4 minutes. Add the green beans,
return to a boil, and cook 2 minutes longer or until just crisp-
tender. Drain (hint: I use frozen green beans and steam them in the
microwave using a veggie steamer and they turn out perfect)
2) Meanwhile cook the bacon in a large nonstick skillet over medium-
high heat, stirring occasionally, until the bacon is crisp, 5-6
minutes. With a slotted spoon, transfer the bacon to paper towels to
drain
3) Add the onion, garlic, and thyme to the skillet and cook, stirring
often, until the onions begin to soften, 2-3 minutes. Add the corn and
cook until crisp -tender, about 3 minutes. Stir in the edamame and
green beans and cook until heated through, 2-3 minutes. Stir in the
bacon and cook 1 minute longer. Remove from heat and stir in the
butter, salt, and pepper .
4) Eat and Enjoy!
Nutrition Info: 156 Cal, 5 g Fat, 2 g Salt, 0 g Trans Fat, 13 mg Chol,
415 mg Sod, 21 g Carb, 5 g Fiber, 10 g, Prot. 52 mg Calc
Points Plus: 3
The book also suggest adding 1 red or green pepper for color and more
nutrients. Simply dice it up and cook it with the onions, garlic, and
thyme in step 3.
From: WW - Comfort Classics: 150 Favorite Home-Style Dishes.