Shelled edamame from the freezer crisps up in a hot pan, then toss with garlic, oil, and salt for a simple weeknight side or light dinner with rice. This shelf holds only one ingredient, so we build around it with what most kitchens keep on hand.

Serves 2. 20 minutes, 15 at the stove.

About 740 calories a serving, 25 g protein, 113 g carbohydrate, 23 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice if you have not already. Set a large skillet over medium-high heat and pour in 2 tablespoons oil. When the pan is hot, add 10 oz frozen edamame directly from the bag and spread them out. Let them sit without stirring for 3 to 4 minutes until they begin to brown.
2. While the edamame cooks, mince 3 cloves garlic. Stir the edamame and cook for another 2 minutes, then add the garlic and 1/2 teaspoon salt. Toss well and cook until the garlic is fragrant and the edamame are spotted brown, about 1 minute more.6 min
3. Taste and add 1/4 teaspoon pepper and more salt if needed. Squeeze the juice from the lemon over the edamame, toss once more, and serve over warm rice.

Note Swap the rice for pasta or quinoa if you prefer. Leftovers keep two days covered in the fridge and reheat gently in a dry skillet. Serve with a pickle or quick-pickled cucumber on the side to cut through the richness.