Blistered Edamame with Rosemary and Garlic
Serves 4
5 mins prep
5 mins cook
10 mins total
I’ll guess you’ve never made edamame like this before ✨. Okay so who’s making this?! Save this post because the full recipe is below! Tips and nutritional facts are also on my website, link in bio 💚 And before anyone gets upset saying “that’s 5 ingredients” it’s either 3 or 4 since salt doesn’t count and some publications consider oil an ingredient while many do not. Okay? Okay. 😂 Blistered Edamame with Rosemary and Garlic Serves: 4 1 (16 ounce) bag frozen edamame, thawed 3 cloves garlic 2 tablespoons olive oil 2 tablespoons fresh rosemary, minced Flaky salt, for serving Smash each garlic clove with the flat side of your knife. Discard the peels. In a large skillet set over medium heat, heat the olive oil. Add the garlic and cook, tossing, for 30 seconds until they just start to brown. Add the thawed edamame and stir to coat in the garlic oil. Continue to cook for about 2 minutes, stirring constantly to keep the garlic from burning, until the edamame has begun to brown. Add the chopped rosemary and cook, stirring, for another minute. Serve right away, topped with lots of flaky salt . . #healthysnacks #healthysnackideas #healthysnack
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Smash each garlic clove with the flat side of your knife. Discard the peels. In a large skillet set over medium heat, heat the olive oil. Add the garlic and cook, tossing, for 30 seconds until they just start to brown. Add the thawed edamame and stir to coat in the garlic oil. Continue to cook for about 2 minutes, stirring constantly to keep the garlic from burning, until the edamame has begun to brown. Add the chopped rosemary and cook, stirring, for another minute. Serve right away, topped with lots of flaky salt.