Jack has a neighbor buddy, who we will call Hannah. Hannah and Jack are both very imaginative. They like riding bikes and running through sprinklers. And Hannah is good at keeping Jack in line. "Jack, don't say that. It's inappropriate." She doubles as his mother.
Last week, after a rather industrious day of bike riding and cape wearing, Hannah joined us for dinner. Dinner was a simple pasta and green salad. In the salad were two of Jack's greatest enemies, tomatoes and cucumbers. But bless that little Hannah, she peer pressured him right into eating the tomatoes and cucumbers. "Come on Jack. They are good. See, watch me eat some. Now it's your turn." And he did. I just adore that little Hannah.
One vegetable that Hannah wouldn't have to pressure Jack into eating is edamame. The boy adores edamame. Ethan gave me the idea to combine two of Jack's favorite things- edamame and bacon. So this side dish was created. It is steamed edamame, crisp bacon and shallots and then a bit of acid with a splash of red wine vinegar. It's a vegetable side dish made hearty. If you can find it, buy the frozen edamame that steams in the bag. Way less cleanup.
4 pieces of bacon, diced
1 shallot, minced
1 garlic clove, minced
2 8 oz packages frozen shelled edamame, steamed
1/2 tsp kosher salt
1 Tbsp olive oil
Splash of red wine vinegar
In a large skillet over medium high heat, add bacon, shallot and garlic. Saute and cook until bacon is crisp, about 5 minutes. Remove pan from heat and add edamame, salt, olive oil and red wine vinegar.
Yields 6 servings.
Rookie's Notes: If you have leftovers of this, they reheat great. Just add a tablespoon of olive oil to keep it moist.
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