Sautéed Edamame with Garlic and Red Chili Peppers
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.
Ingredients
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
Preparation
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.
