Chipotle-Garlic Edamame

Makes 4 servings


14 ounces frozen cooked edamame in it's shell

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

1 chipotle in adobo, minced

1/2 teaspoon ground cumin

Coarse sea salt to taste


Bring a large pot of water to a boil and add the edamame. Cook for 1 minute and then drain. Pat the edamame dry.


In a large skillet, heat the olive oil, garlic cloves, chipotle, and cumin over medium heat. Stir to combine. Add the edamame , stir to combine, and cook for about 2 minutes or until the garlic has softened. Add salt to taste and serve warm or at room temperature.

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