Garlic Edamame Recipe - The Recipe Critic (2024)

FAQs

What is the healthiest way to eat edamame? ›

Salads. Shelled edamame are a great way to add plant-based protein, flavor, and hearty texture to a salad. Keep frozen shelled edamame as a freezer staple for a quick and easy no-cook protein.

Drain in a colander and DO NOT RINSE, or the edamame will lose their salted flavor. While the edamame pods are hot, sprinkle with the reserved salt.

In a medium pot, fill with an inch of water in a pot and bring it to a boil. Place the edamame in a steaming basket, cover pot with a lid, and steam for eight to ten minutes for fresh edamame and two to three minutes for frozen edamame. Finish with a sprinkling of flaky sea salt.

Once the water is boiling, add the frozen edamame (no need to defrost), plus one teaspoon of salt. Boil the edamame until they're still bright green but starting to soften, about 4 minutes. Drain and rinse immediately with cool water. Serve with big pinches of salt.

Detailed nutrition comparison for edamame vs broccoli. Broccoli is an excellent source of Vitamin C. Edamame has more thiamin and folate. Both edamame and broccoli are high in calcium, dietary fiber and potassium.

While fats can be part of a healthy diet, too much fat in your diet is linked to health conditions like type 2 diabetes and obesity. Limit your risk by sticking to one ½ cup serving of edamame per day.

Digestive issues: When ingested in excess or when eaten raw or undercooked, edamame can cause bloating, gas, and cramping. People with irritable bowel syndrome are particularly prone to gastric upset and pain after consumption of edamame.

But whatever you do, you won't want to eat edamame shells, no matter how green, vibrant, or alluring they might appear. While Epicurious notes that the shells themselves aren't toxic, they are difficult to chew and will likely be a challenge to swallow and digest.

You can reheat edamame from the refrigerator or frozen, in the microwave or air-fryer, or by steaming, boiling, or roasting. You can also add edamame to a stirfry. Take care not to overcook the edamame when reheating as the beans will lose their fresh green color and crispness.

COOK'S TIP. To determine if edamame beans are properly cooked, squash one between your fingers. The flesh should break apart and flatten out quite easily. If it doesn't, it needs to be cooked longer.

Should you eat edamame everyday? ›

Just 1/2 cup of them a day really punches up the fiber, protein and vitamin/mineral content of your diet. Here's what you'll find in a half-cup serving of shelled edamame (or 1 1/8 cup edamame in the pods):

Heat the frozen edamame in boiling salt water for about 5 min and drain. Place in a bowl and combine it with the soy sauce, chili onion crunch, garlic salt, and black garlic and enjoy while hot. Tag a friend who loves edamame!

Edamame can be consumed raw, but in an uncooked state, it's harder to digest, causes bloating, and contains phytic acid, which according to Healthline, inhibits the body from absorbing essential minerals.

Note: Edamame should always be cooked thoroughly before eating.

Edamame is a rich source of several essential nutrients, including commonly undercosumed vitamins and minerals, such as iron, magnesium, and potassium. Magnesium and potassium are commonly low in most American's diets due to overreliance on ultra-processed foods and underconsumption of fruits and vegetables.

The long (and impressive) list of edamame benefits are one to contend with. "Fun fact: Edamame—immature soybeans cooked and served inside their pods—are higher in protein than chickpeas, lentils, and black beans, *and* are a good source of fiber, folate, and vitamin K."