Growing up in the south, summer succotash is always a food staple. However, somewhere between my childhood and my late 20’s I had forgotten all about; well, that is until of late. Recently I was looking for alternative healthy side dish for dinners and I stumble upon this recipe from Food and Wine.
- 2 cups fresh green peas (I opted for edamame)
- 1 tsp olive oil
- 1 thick slice of bacon, finely diced
- 1 small onion, finely chopped
- 1/2 pound okra, sliced 1/2 inch thick
- 3 medium tomatoes—peeled, seeded and coarsely chopped
- 3 ears of corn, kernels cut off
- Salt and freshly ground pepper
- 1/4 cup slivered basil leaves
First things first, grill some corn….if you don’t have a grill you can always do something I like to call urban grilling (i.e. using your gas stove top as a grill). So this recipe originally calls for the cooking of the Lima beans, since I passed on those and B-lined it to edamame, I am just going to skip that step.
In a deep skillet, heat the oil. Add the bacon and cook over moderately high heat, until browned. Add the onion and cook until just softened. Add the okra and cook for 8 minutes.
Add the edamame and corn and cook. After the edamame gets a nice green color add the tomatoes and cook until they break down.
Simmer for 2 minutes with a lid. Stir in basil leaves and serve.
For a slightly healthier/vegetarian option you can nix the bacon and just use olive oil.