 | | Directions |
- Heat olive oil and butter over medium heat.
- When butter has melted, add edamame and stir to coat.
- Add the onion and saute for five minutes.
- Add the bell pepper, corn, celery, leek and garlic.
- Saute for another 5-10 minutes or until the vegetables are tender crips, not mushy.
- Stir in the oregano and cayenne pepper.
- Season to taste with salt and pepper.
- Remove from heat.
- Gently fold in tomatoes right before serving.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: medium sauté pan, serving bowl
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 tablespoon butter or margarine |
| - | | 10 ounces frozen edamame - shelled, approximately 1 1/2 cups |
| - | | 1/2 sweet onion - chopped |
| - | | 1 red bell pepper - chopped |
| - | | 15 1/4 ounces (1 can) corn - drained or 1 ear of fresh sweet corn cut off the cob |
| - | | 1 stalk celery - diced |
| - | | 1 leek - sliced thin |
| - | | 1 clove garlic - chopped |
| - | | 1 tablespoon fresh oregano - chopped |
| - | | 1/4 teaspoon cayenne pepper - more or less to taste |
| - | | 1 fresh tomato - diced |
| - | | salt and pepper to taste |
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