Recipe: Spicy Garlic and Soy Edamame

Have something healthy from the Evergreen kitchen with this garlic, edamame recipe



This columnist makes sure she eats at least a little bit of unnatural green food every day.


Growing up, my uncle – lovingly nicknamed Teddy Bear Hamster – was exempt from eating any and all vegetables at family functions whether it’d be random Tuesday night dinners, Thanksgiving, birthdays … you name it. He was exempt.

His reason every time was, “Green food is unnatural and gross. I don’t eat green food.”

As an adult who now has the choice to eat or not to eat vegetables, I find this reasoning good enough.

However, as an adult, I’m also in charge of making sure I eat at least a little bit of unnatural green food every day, so I added my favorite things into a greens-heavy dish that won’t make you green around the gills thinking about it.

Spicy Garlic & Soy Edamame Recipe Serves 1-4 (I usually eat this as an entire meal)


  • 1 packaged frozen edamame pods – in the shell!
  • 1/2 tablespoon minced garlic
  • 1 teaspoon ground cayenne pepper
  • 4 tablespoon soy sauce (or substitute low sodium soy sauce or coconut aminos)
  • 1 tablespoon vegetable or canola oil


  • Heat oil in medium- or large-sized saute pan on medium-high heat and add frozen edamame
  • Toss in the oil, cover and cook for 6 minutes; stirring occasionally
    • Don’t have a cover? Use aluminum foil!
  • Increase temperature, add minced garlic and let cook about 1 minute
  • Add soy sauce, mix*
  • Add cayenne pepper, mix
  • Serve


*If the temperature is high enough, it will turn into a glaze; if it does not, I recommend serving the edamame and pouring the liquid soy sauce into a dish to dip your edamame in