Garlic Edamame

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.