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Spicy Garlic Lime Edamame

spicy garlic lime edamame

I defrosted some edamame last night so was perusing around when I was hit with the sheer genius idea that rather than ordinary edamame I'd dress it up a bit. Ya know, make it a little fancy. I was in need of a gluttonous pick-me-up (if you don't know, what you don't know is a lot. I am dealing with a major eye issue at the moment and left my fourth appointment within 6 days with less than desirable news) and this was just the ticket--I decided I'd add some butter, garlic, crushed red pepper, lime and see what happened. Well, what happened was I ate a 1 lb bag of edamame all on my own and then licked the bowl. I've said it before and I'll say it again...this is not the place for judgement.

It's super easy to make if you exclude the fact that I don't measure anything so my directions are a far cry from precise plus I can't see what I'm actually doing! But that's ok, just wing it like I did.


Boil your edamame for a couple minutes in salted water. My edamame was precooked so really I just needed it warmed up a bit. I'd say I had it on there for maybe 2-3 minutes.

In a frying pan melt 2 tablespoons of butter. Add about, oh I don't know, 2 teaspoons of minced garlic (or 2 fresh cloves) and let simmer for a moment. Shake in some crushed red pepper. How much? Another thing I also don't know. I like my shit spicy so I throw a bunch in, add a little less if you don't. Squeeze half a lime, add a couple cranks of Himalayan pink salt, stir and let simmer for a couple minutes. Drain your edamame then add it to the frying pan and mix it all around with the sauce. Once you feel like the edamame is sufficiently coated in buttery goodness pour everything into a bowl. Give it a little taste test. I like lime--like a lot. I put lime on everything so I squeezed the other half of the lime on top. You may find that's a little too much which is why I suggest you first test it out.

Voila! So easy, so delicious!


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