From Southern Living
8 ounces diced smoked ham
1 sweet onion, finely chopped
1 tablespoon extra virgin olive oil
2 sweet potatoes, cut into 1/4-inch cubes
1 garlic clove, minced
1 (12-oz.) package shelled Edamame
1 (12-oz.) package frozen corn
1/4 cup chicken broth
½ teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Optional: 8 eggs, poached and arugula
or spring mix
Sauté ham and onion in oil in a skillet over medium-high heat 6 to 8 minutes or until onion is tender and ham is lightly browned. Stir in sweet potatoes, and sauté 5 minutes. Add garlic; sauté 1 minute. Stir in edamame and next 3 ingredients. Reduce heat to medium. Cover and cook, stirring occasionally, 10 to 12 minutes or until potatoes are tender. Stir in salt and pepper. Serve on a bed of greens and top with a poached egg.
Edamame (pronounced eh-da-ma-meh ) are baby soybeans and are available in the frozen vegetable section. Both shelled and unshelled are available. Edamame is a complete protein containing all the essential amino acids and a great source of protein, fiber, essential fatty acids, and isoflavones.
Try using smoked tempeh (Fakin bacon) for a vegetarian entree.
Almost any smoked pork product will flavor this dish. Try bacon or Canadian bacon if you have it on hand.