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Garlic Parmesan Edamame with P. Allen Smith

Garlic Parmesan Edamame

(1) 16 ounce package frozen edamame in shell
1/2 cup extra virgin olive oil
4 cloves garlic, minced
1/2 cup Italian-seasoned bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
Salt and Pepper to taste

Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways – I have a microwave steamer that I use, or even easier is throwing the edamame in a Ziploc bag with about a tbsp. of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes.) Drain and set aside.

You can also boil a large pot with water and set a metal colander on top with the edamame in the colander. The steam will warm the edamame.

In a small food processor, combine olive oil and garlic. Process until well combined. Heat a Wok over medium high heat. Add edamame and toss for a few seconds. Add garlic oil and sauté for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, oregano, onion powder and salt and pepper. Then toss until well coated. Serve immediately.

Brought to you by the Arkansas Soybean Promotion Board.

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