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Summer Succotash with Bacon

Serves: Makes 4 servings

Ingredients:

  • 4 ounces thick-cut bacon, cut crosswise into ¼"-thick pieces
  • ½ cup finely diced yellow onion
  • 1 teaspoon finely chopped garlic
  • 1 cup shelled edamame beans, thawed if frozen
  • 2 cups fresh corn kernels, about 2 ears
  • 1 pint cherry tomatoes, halved
  • ¼ cup packed basil leaves, torn
  • ¼ cup baby arugula leaves
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground black pepper


Procedures:

In a large skillet over medium heat, add bacon and cook until crispy and the fat is rendered, about 6 to 8 minutes. Remove from heat and using a slotted spoon, transfer bacon to a paper-towel-lined plate to drain. Reserve bacon fat in pan.

Return pan with bacon fat to medium heat. Add onion and garlic and cook until soft, 2 to 3 minutes. Add edamame and corn kernels and cook until warmed through, about 1 minute. Remove pan from heat and transfer mixture to a medium bowl. Fold tomatoes, basil and arugula into the mixture. Add vinegar and olive oil and toss to coat. Taste and adjust seasoning with salt and pepper and transfer to a serving platter. Sprinkle with reserved crispy bacon and enjoy immediately.

Tested and perfected in the Sur la Table kitchen

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Ship On - 02/27/2018
 
 
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