Summer Succotash with Bacon
By Tested and perfected in the Sur la Table kitchen
Images
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
Procedure
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.
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.
Summer Succotash with Bacon
By Tested and perfected in the Sur la Table kitchen
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
Procedure
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.
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.