Sometimes trying new foods is awkward.
The dance begins of trying to figure out how to eat it: “Do I eat it whole?” “Can I eat it raw?” “Why are they so fuzzy?”
When I first started the csa, I felt like that a lot, sometimes to the point of passing on picking up something because I had no idea how to begin preparing or eating it. Sure I’d grab broccoli, tomatoes, and peppers but kohlrabi, Asian greens, and edamame? I had no idea- there were a lot of things with which I wasn’t raised. Lucky for me, the internet can tell you everything you need to know!
I first tried edamame two years ago in the traditionally cooked way- steamed and served as an appetizer at a sushi restaurant. From there I’ve had edamame on salads, as dips, and various other outlets that support these green beans.
My favorite, however, is whole roasted with a little olive oil and salt. These little guys make for the perfect snack.
These are not to be eaten with etiquette but instead popped directly in to you mouth with a little finger licking action after to reap the full benefit of the olive oil and sea salt. A perfectly salty snack with out all the nasties often found in salty snacks.
This recipe is slightly rough and can be adapted to however many beans you want to whip up. I’m notorious that once I start eating these, I won’t stop- so two cups is a good amount for one (if you are me). I’m also fairly loose with the time-the pods should pop open easily when they are done!
(PS- because of the change in weather here in Illinois and the essence of fall in the air- for this weekend only I’ve dropped the price of my summer eCookbook to $1.49! Be sure to check it out!)
- 2 cups edamame in pods
- 1 tablespoon olive oil
- ½ teaspoon salt
- Preheat oven to 400˚.
- Rinse edamame and pat dry. Toss with olive oil and sea salt, place in a baking dish and roast until tender, 20-25 minutes. Roughly flip halfway through roasting.
- Remove and let cool slightly. To eat, pop edamame out of pod without any sort of etiquette.