Anti Inflammatory Spicy Garlic Edamame
These glossy, sauce-coated pods are the kind of snack that disappears fast — bold, a little spicy, and packed with plant-based protein that actually keeps you satisfied. The lineup of ingredients here reads like a greatest hits of anti-inflammatory cooking: extra virgin olive oil, fresh garlic, grated ginger, red pepper flakes, and a bright squeeze of lime all work together to deliver serious flavor while supporting your body rather than fighting it. Ginger and garlic in particular are heavy hitters when it comes to natural compounds that help calm inflammation, and here they're bloomed in olive oil so their flavor — and benefits — really shine. A touch of tamari and honey rounds out the sauce with a savory-sweet depth that makes these edamame feel like something you'd order at a restaurant. The whole thing comes together in one skillet in just minutes, making it an easy weeknight appetizer or snack for four that feels anything but boring. Finish with flaky sea salt and optional sesame seeds and you've got a dish that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 1 lb frozen edamame in the shell
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes
- 1 tbsp tamari
- 1 tsp honey
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tbsp fresh lime juice
- ½ tsp flaky sea salt, or to taste
- 1 tsp sesame seeds (optional)
Instructions
- 1
Bring a large saucepan of salted water to a boil. Add the frozen edamame and cook for 4–5 minutes, until the pods are bright green and the beans inside are tender. Drain through a colander and shake off excess water.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes — watch closely, as the garlic can brown quickly.
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