Edamame with Shallots (Green Soy Beans with Shallots)

Once in a while on some of the recipe boards I frequent there will be a 'fad' kitchen product, baking pan, or even a food product that pops up that one by one everyone feels they must try. You simply are not part of the cool crowd if you don't!

Last year it was edamame. It was the buzz word. It was what the cool kids were eating. I saw many posts, blog entries and message board entries saying basically; "Help! I bought this bag of it, now what do I do with it?"

Now some of you may be saying, "Edamame. That sounds interesting. That sounds exotic. What is it!?" Uh... it's soybeans. LOL. And for a girl from the heartland of America I smile. Yep. Green soybeans. We have fields and fields and fields... (and fields and fields) of them around here.

But if you want to try them here is an idea from Delicious Living Magazine (which you already know from previous posts that I just adore).

Edamame With Shallots and Braised Greens

2 c frozen shelled edamame
2 T olive oil
2 large shallots, thin sliced
1 small head escarole (about 8 oz.) trimmed and cut crosswise into thin strips
3 cloves garlic, minced
salt to taste (about 1/4 t)
6 c baby spinach leaves
crushed red pepper flakes to taste (about 1/2 t)
1/4 c grated Asiago cheese

Cook edamame in boiling salted water for 5 minutes. Drain and rise under cold water to stop the cooking process. Pat dry. While the soybeans are cooking, heat oil in large, heavy skillet. Saute' shallots on medium for 2 minutes. Add escarole and garlic, toss to coat with oil and sprinkle with salt. Cook 2 minutes and then add the edamame, spinach and red pepper flakes. Cook 1 minute until spinach wilts. Season with salt and pepper to your own taste. Top with the cheese. Serve!

147 cal., 10 g fat, 1 g sat fat, 0 cholesterol, 6 g protein, 9 g carbs, 3 g fiber, 186 g sodiumPrint Friendly and PDF