I had dinner with Bella and Max at a ramen joint in LA recently, and Max said we must order a plate of the edamame sautéed with garlic and chili peppers as an appetizer. He was right. They were amazing. I usually just steam and toss them with coarse salt, which, I will admit, is easier. But these are so much tastier, I'm sticking with sautéed from now on.
Note to those who've never eaten edamame before: Push the beans out of the pod and into your mouth. Do not each the pod, in other words. Discard the shell.
- 1 bag of frozen edamame (in pods)
- Pot of boiling water
- 1 tablespoon extra virgin olive oil
- 3 large garlic cloves, minced
- 2-3 dried red chilis (or 1/2 teaspoon red pepper flakes)
- Coarse sea salt and freshly ground pepper
- Place edamame in boiling water. Turn burner off and let edamame set for 5 minutes. Drain and dry edamame on a towel. (If you want to make steamed edamame, after draining them, just toss with sea salt and serve.)
- Heat olive oil in pan on medium heat. Add garlic, chili peppers and edamame and sautée for about 5 minutes.
- Add salt and pepper and serve.