CHARRED-CORN SUCCOTASH - 38g Carbs, 5g Fiber
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : corn on the cob
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh fava beans -- shelled (1 cup)
2 tablespoons olive oil
4 cups fresh corn kernels -- cut from 4 ears of corn
1 small onion -- finely diced
2 small cloves garlic -- minced
1 teaspoon kosher salt
1/2 red pepper -- thinly sliced
1 scallion -- thinly sliced
1. Blanch the fava beans in a pot of lightly salted boiling water for 2 minutes and drain. Rinse the beans under cold water to stop the cooking. Peel off and discard the green skins; set aside the beans.
2. Heat the oil in a large skillet over medium heat. Add the corn, onion, garlic, and salt and cook, stirring frequently, until the vegetables are slightly charred and golden, 6 to 7 minutes. Add the bell pepper and beans and cook and additional 2 minutes. Remove from heat, add the scallion, and toss well. Serve warm or at room temperature.
Source: "Real Simple August 2002"
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Per Serving (excluding unknown items): 222 Calories; 8g Fat (29.4% calories from fat); 6g Protein; 38g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 477mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : corn on the cob
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh fava beans -- shelled (1 cup)
2 tablespoons olive oil
4 cups fresh corn kernels -- cut from 4 ears of corn
1 small onion -- finely diced
2 small cloves garlic -- minced
1 teaspoon kosher salt
1/2 red pepper -- thinly sliced
1 scallion -- thinly sliced
1. Blanch the fava beans in a pot of lightly salted boiling water for 2 minutes and drain. Rinse the beans under cold water to stop the cooking. Peel off and discard the green skins; set aside the beans.
2. Heat the oil in a large skillet over medium heat. Add the corn, onion, garlic, and salt and cook, stirring frequently, until the vegetables are slightly charred and golden, 6 to 7 minutes. Add the bell pepper and beans and cook and additional 2 minutes. Remove from heat, add the scallion, and toss well. Serve warm or at room temperature.
Source: "Real Simple August 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 222 Calories; 8g Fat (29.4% calories from fat); 6g Protein; 38g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 477mg Sodium.
Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.
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Posted by: <gypsybussings@yahoo.com>
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