"Healthy Snack Attack" by Grace Parisi. Six good-for-you recipes that satisfy a craving for something crispy and salty. Instead of pairing soybeans with the usual Asian flavors, this recipe calls for chipotle chiles (they add smoky flavor) and cumin. Recipe published in Food & Wine: March 2012.
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- 1 14-ounce bag(s) frozen edamame in the pods
- 1 tablespoon(s) extra-virgin olive oil
- 1 chipotle chile in adobo--stemmed, seeded and minced
- 1 garlic clove, minced
- 1/2 teaspoon(s) ground cumin
- Coarse sea salt and freshly ground black pepper
- 1. Bring a large saucepan of water to a boil. Add the edamame and cook for about 4 minutes. Drain and pat dry.
- 2. In a large skillet, heat the olive oil with the minced chipotle, minced garlic and ground cumin. Add the edamame pods and cook over moderate heat, stirring occasionally, until the garlic is softened, 1 to 2 minutes. Season the edamame with salt and black pepper and transfer to a bowl. Serve warm or at room temperature.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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