Edamame with Garlic
My favorite way to make this is with edamame still in the shell. I also use 1/2 teaspoon of red chili flakes – I like it hot!
- Cook30 min
- Total30 min
- Serves1
- LevelIntermediate
Ingredients
- 1 package (300gr\10,5oz) frozen organic edamame
- 3 large cloves garlic, peeled and pressed through a garlic press
- 1 tbsp. toasted sesame oil
- 1 tbsp. extra virgin olive oil (or another healthy oil of your choice, flaxseed, macadamia nut and avocado oil are all great )
- 1 tsp. a sprinkle of red chili flakes (optional )
- sea salt
Preparation
- My favorite way to make this is with edamame still in the shell. I also use 1/2 teaspoon of red chili flakes – I like it hot!
- Bring a large pot of water to a boil. While you’re waiting for the water to boil, press the garlic into the bottom of a large mixing bowl then add the toasted sesame oil, red pepper flakes, and sea salt. Mix well.
- Cook the edamame in boiling water for 2-3 minutes. Frozen edamame is already cooked, you just need to heat it up. Drain, then add the hot edamame to the mixing bowl and toss well with the other ingredients. Doing this while it’s hot helps it soak up all of the flavor from the other ingredients.
- Serve warm, room temperature or even cold. If desired, garnish with an extra pinch of sea salt and chili flakes to make it pretty. Can be kept in an airtight glass container in the refrigerator for up to three days (but we usually finish it within the hour).
