Succotash with edamame almondine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tablespoons butter or margarine1/2 cup slivered almonds1 bag (1 lb) Green GiantŪ NibletsŪ frozen whole kernel corn1/4 cup water1 teaspoon chicken bouillon granules1/8 teaspoon garlic powder1/8 teaspoon pepper1 tablespoon chopped fresh parsley1 15oz can of delmonte diced tomatoes1 pkg of frozen shelled edamame
In 10-inch skillet, melt butter over medium heat. Cook almonds in butter about 8 minutes, stirring frequently, until golden.
Prepare the edamame according to package directions.
Stir in remaining ingredients, except parsley.
Heat to boiling, stirring occasionally; reduce heat. Cover; simmer 3 to 5 minutes or until corn is tender. Sprinkle with parsley.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GAL8DY.
Prepare the edamame according to package directions.
Stir in remaining ingredients, except parsley.
Heat to boiling, stirring occasionally; reduce heat. Cover; simmer 3 to 5 minutes or until corn is tender. Sprinkle with parsley.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user GAL8DY.
Nutritional Info Amount Per Serving
- Calories: 178.7
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 491.7 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 5.7 g
- Protein: 7.9 g
Member Reviews