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I’ve officially found a new obsession, y’all. Spicy garlic edamame! As y’all know, I typically meal prep on the weekend to prepare for the week ahead. That way, when I get home from work, all Bud and I have to do is heat up the meals we’ve already made. When we were planning our menu for this week, Bud offered to smoke a pork tenderloin. I realized we couldn’t eat just meat for a meal and needed to make a couple of sides. After scrolling through Pinterest for inspiration, I finally landed on edamame.
Somehow, prior to this recipe, I had never made edamame at home. I’m not quite sure why. I love to order and eat edamame at Asian restaurants. I can’t believe I never thought to make it in my own kitchen! The recipe couldn’t be simpler.
Because the recipe is so simple, it’s almost dangerous to me. I’m lucky that edamame is fairly healthy. As soon as I finished cooking the edamame, I couldn’t help but pop them in my mouth and gobble them up. Burning my mouth was totally worth it. These spicy garlic edamame are bursting with flavor. The garlic burns slightly as it cooks so it has a satisfying sweetness. The coconut aminos give the edamame the perfect salty balance. And they have just enough heat so that it’s not overpowering.
Since making these edamame on Sunday, I’ve devoured them as a side dish and as a snack multiple times a day. Like I said – obsessed!
Spicy Garlic Edamame
- 1 bag frozen edamame
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons coconut aminos
- 1 tablespoon sesame seeds
Bring a medium pot of water to a boil and cook the edamame for 2-3 minutes, or until bright green. Drain the edamame in a colander and set aside.
Heat olive oil in a large pan over medium heat. Add the garlic and crushed red pepper and cook until fragrant, about two minutes. Add the edamame to the pan and cook until heated through
Next, season the edamame with salt, pepper and coconut aminos.
Garnish the edamame with sesame seeds and serve.