Edamame are young soy beans that have been harvested before they have ripened or hardened. You can purchase them shelled, still in the pod, fresh at the farmer’s market or frozen. I have never seen my local grocery stores carry them fresh. I like to keep a package or two in my freezer. They are great additions to chicken salad, quinoa, vegetarian chili, pasta dishes, veggie soups, or miso soup. Or if you are adventurous, you can make an edamame hummus dish, in lieu of chickpeas (aka garbanzo beans). Each cup of hulled edamame yields approximately 17 grams of protein!
Always try to use organic ingredients when possible. The grocery bill can add up quickly and not all produce are covered in harmful pesticides. As a general rule, I follow the Dirty Dozen, Clean 15 list.
Super greens are leafy greens packed with vitamins, nutrients, and sometimes, iron. Some of the popular ones are kale (curly or “dinosaur” aka lacinato), beet greens, Swiss chard, collard greens, spinach, turnip greens, radish greens, mustard greens, and watercress.
- cooking oil
- 1 large shallot ~ thinly sliced
- 3 cloves garlic ~ thinly sliced
- 1 package frozen organic edamame ~ thawed and well drained
- 2 bunchs of any organic “super greens” (see notes section above; I like to use lacinato and Swiss chard) ~ tough stems removed, chopped
- 2-3 small organic carrots ~ skin left on, cut into 1/4 inch discs
- sea salt ~ to taste
- pinch sugar ~ to taste
- fresh black pepper ~ to taste
- cooked red or tri-colored organic quinoa (optional)
- In a large stainless steel pan, heat some oil on medium-high heat. Sauté the garlic and shallots until aromatic and golden-brown. Add carrots and cook until mostly tender (about 5 minutes). Add in edamae and cook for a few minutes to warm them. Add a litte water to the pan if the ingredients start to stick.
- Add greens and quickly sauté until the greens are wilted, or tender if you prefer. Season to taste.
- Serve with red or tri-colored quinoa.