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Sauteing these pods in garlic and olive oil adds a great layer of flavor.
In a large sauté pan, heat the olive oil and garlic over medium-high heat. As the oil heats up the garlic will start to sizzle and bubble. When this happens stir to prevent it from sticking to the pan.
When garlic has turned from opaque to translucent, then to a slightly golden color, add the frozen pods. Stir well to coat the edamame. As the edamame cooks it releases a little moisture preventing the garlic from burning.
Continue to cook for another 5-6 minutes, stirring occasionally until the edamame is no longer frozen and begins to brown.
Add salt and pepper to taste. Serve warm.
To eat: Crack open the pod with your teeth and squeeze the beans directly from the pod into your mouth. Alternately, you can open the pods with your fingers and eat the beans…but you won’t get the full flavor of the garlic. Discard the pods.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!