Corn and Cranberry Succotash

Ingredients

2 tablespoons olive oil
3 cups frozen shelled edamame, thawed
3 cups cooked corn (roasted, boiled, or thawed frozen corn)
1 cup frozen cranberries, thawed
2 teaspoons kosher salt

Preparation

1
Heat olive oil over medium-high heat in a large nonstick skillet. Add sweet potato and sauté until potatoes start to lightly brown and soften about 7 minutes.
2
Stir in edamame, corn and cranberries; sauté for another 2-4 minutes. Add stock, and continue cooking until most of the stock is absorbed and cranberries have softened, about 5 minutes. Lower heat to medium-low, and season with salt and pepper. Stir in sage right before serving.

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About

Adapted from http://glutenguide.blogspot.com

Yield:

8

Added:

Thursday, December 10, 2009 - 4:37pm

Creator:

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