Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, January 31, 2022

Garlic Scallion Edamame

Shelled edamame are one of my freezer staples. They’re so incredibly versatile, I use them in salads, soups, pastas, curries, stir fries, or simply sauteed as a veggie side dish. In fact, sautéed edamame are one of my go to sides on those, not in the mood to cook, kind of evenings.

They don’t require any prep, just remember to pull them out of the freezer a couple of hours before dinner. And even if you forget, you can put them in a strainer and run them under some warm water to defrost quickly.

Unlike most sauteed vegetables which I do at high heat, I do edamame a little differently. I start with a generous pour of olive oil in a large sauté pan and a couple of minced garlic cloves over low heat to let the garlic impart its flavor into the oil.

Then, after a few minutes I turn up the heat to medium low, add the edamame, a couple of chopped scallions, some salt and pepper, and cook for five minutes and done.

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