Summer Succotash with bacon and croutons



1 lb. frozen edamame

4 slices of bacon

1 1/2 T. olive oil

1 small red onion, finely chopped

1 large clove of garlic, minced

1 1/2 pints cherry or grape tomatoes, halved

Fresh kernals from 4 ears of corn

1 T. sherry vinegar

1/4 c. fresh basil leaves, chopped and loosely packed

1/4 c. fresh arugula leaves, chopped and packed

1 1/2 c. garlic croutons (optional)


Lightly cook edamame in boiling water (about 5 minutes), then drain and rinse.

In a skillet, cook bacon over medium heat until crisp.  Drain bacon on paper towels and crumble.  Pour off most of bacon fat and add oil and onion.  Cook onion over medium heat until softened.  Add garlic and cook another minute.  Stir in tomatoes, corn and sherry, and continue cooking until tomatoes are just softened.  Remove from skillet and gently stir in edamame and half the bacon.  Cool succotash to room temperature, then gently stir in basil, arugula and croutons.  Salt and pepper to taste.  Sprinkle with remaining bacon and serve.

Recipe courtesy of the Butcher Shoppe.