Frozen edamame becomes a savory, protein-packed side that's ready in twenty minutes. The pods char in a hot pan, turning nutty and tender inside. Serve with rice to make it a full meal, or crack the beans into salads all week.

Serves 2. 20 minutes, 15 at the stove.

About 320 calories a serving, 19 g protein, 14 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over high heat until it shimmers. Add the edamame straight from the freezer in a single layer and let them sit without stirring for 3 minutes until they begin to char.3 min
2. Stir the pods, crushing 3 garlic cloves into the pan with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, shaking the pan often, until the pods are blistered and the beans inside are tender when you crack one open, about 8 minutes more.8 min
3. Taste one bean and add more salt if you like. Serve warm, cracking the pods open at the table to pop the beans into your mouth.

Note Swap frozen peas or broccoli for the edamame if you have them. Leftovers keep three days in the refrigerator and are good cold straight from the pod or tossed warm into rice bowls. Serve with white or brown rice and a squeeze of lemon or lime.