Recipe: Garlic Parmesan Edamame

I love edamame- well, ever since Mike and I were shown how to eat them properly.
Funny story, really. See, Mike and I, when we were living in the Springs, went to a new restaurant called Rock Bottom Brewery. We ended up getting a sampler appetizer, and among them, was edamame. Neither one of us, at the time, knew what this was. When it arrived, we were looking at them, wondering what they really were. It was later explained to us, that they were soy beans.
We struggled to choke them down, as we were also eating the husk, or shell. Apparently, you're not supposed to do that. It wasn't explained to us, until we went out with one of Mike's co-workers at our sushi place. She had ordered edamame, and showed us the proper way to eat them.

Ever since then, I have been a huge fan.

So let's flash forward a little bit. On Pinterest, I found this recipe. I knew that it would be a hit, or should be, since Mike and I are huge fans of garlic, he loves Parmesan, and I love edamame, more than he does.

We went shopping for groceries, but Wal-Mart didn't have any edamame in the shells. I had to make a special trip to City Market a couple days later, and grabbed two bags of them, knowing fully well that we'd use them.

I had Mike's help with this recipe, but we both tried it, and both decided that we would make one big change. We still need to remake this but I think that regardless, it just goes to show that you can be creative with the simplest things, such as soy beans.


1 (16 oz) pkg frozen edamame in shell
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
salt to taste

Steam edamame in microwave until slightly warm and not frozen.  Drain and set aside.

In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, and salt and toss until well coated. Serve immediately.


*Note:  The thing that Mike and I both said that we should do without, or very little is the amount of bread crumbs and cheese. There was way too much, that it felt like we were taking a big spoon and eating the crumbs from the container...be warned!


Enjoy!