Edamame Three Ways

Edamame was not a word in Keith's vocabulary until he met me. I love to take credit for introducing him to what is now one of his favorite snacks. It is no wonder he likes these little green gems so much; they are crisp, light, savory, and positively addicting.  On a recent road trip to Harrisburg, we had the pleasure of dining at Harvest Seasonal Grill. Their farm to table menu was pure delight in a sea of chain restaurants. One of the things that we enjoyed most was the unexpected appetizer of steamed edamame, prepared three ways. It was such a great idea that we had to try it at home. The result was a delicious, easy to make dish that satisfies every craving: salty, sweet, and spicy.
The salted version (we use coarse kosher salt) is a no-brainer.  This is the most classic and way to eat edamame, and it always hits the spot. But the other two preparations are both non-traditional and surprisingly good, and they give this presentation its "wow " factor.  I am pleasantly shocked to admit that the honey flavored edamame is my personal favorite.  Somehow just a touch of sweetness plays perfectly off of the edamame's natural crisp and salty flavor. Keith, my spicy guy, is in love with the version with the "kick": chili oil and crushed red pepper.

Whatever your preference, there is something here for everyone. This delightful, satisfying dish makes for a great appetizer at cocktail parties or a just a healthy snack for the whole family. We can't get enough of it.

Edamame Three Ways

• Author: Superman Cooks
• Prep Time: 10 mins
• Cook Time: 8 mins
• Total Time: 18 mins
• Yield: 1 pound 1x
• Category: Side dish
• Cuisine: Vegetable

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Description

A salty, a sweet and a spicy offering that will make anyone enjoy this incredible vegetable

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Ingredients

Scale 1x2x3x

• 1 pound frozen edamame
• 1 tsp chili oil
• 1 tsp red pepper flakes
• 2 tbsp butter
• 2 tbsp honey
• 2 tsp salt

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Instructions

1. Prepare the Edamame according to package directions.
2. Separate into 3 equal portions:

TO MAKE SPICY:

1. Drizzle with chili oil and toss with red pepper fllakes.

TO MAKE SWEET:

1. Drizzle with honey and a pinch of salt

TO MAKE SALTY:

1. Toss with butter and remaining salt

Serve warm and remember to only eat the bean inside the pod and discard the outer shell. Pulling it through your teeth is half the fun!

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