1/2
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/4
teaspoon salt
1/4
cup slivered fresh basil leaves
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Steps
1
In 2-quart saucepan, heat 2 inches of water to boiling. Add corn; reduce heat. Simmer uncovered 5 minutes; drain. Rinse with cold water; drain and set aside.
2
In 10-inch skillet, heat butter and oil over medium-high heat until butter is melted. Add onion; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
3
Stir in edamame and broth. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until edamame are tender.
4
Stir in corn and salt. Cook 4 to 6 minutes, stirring occasionally, until corn is hot. Sprinkle with basil just before serving.
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Mild-flavored green soybeans or “sweet beans,” are a good source of heart-healthy soy protein. Find them in the freezer section of most supermarkets.
Serve this hearty side dish with barbecued chicken and cooked sliced beets tossed with a little reduced-fat vinaigrette dressing.
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