Spring Edamame

Edamame (immature soybeans) have a velvety texture and a less-starchy taste than your average beans, peas, or lentils. In this Spring Edamame recipe, they pair beautifully with spring vegetables like asparagus and chives.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org

Time: 15 minutes
Serves: 4

Ingredients

2 Tbs. extra-virgin olive oil
2 leeks or 1 bunch scallions, white and pale green parts only, thinly sliced
1 fennel bulb, trimmed, cored, and thinly sliced
2 stalks celery, thinly sliced
¼ cup homemade vegetable stock or water (see Tip, below)
2 cups edamame, thawed from frozen
2 cups chopped asparagus
¼ cup minced fresh chives
1 tsp. lemon zest
1 Tbs. fresh lemon juice
¼ tsp. kosher salt

Instructions

In a large heavy pot over medium-high heat, heat the oil until shimmering.
Sauté the leeks (or scallions), fennel, and celery until lightly browned, 5–7 minutes.
Add the stock (or water), edamame, and asparagus. Cook until the asparagus is bright green, 1–2 minutes.
Remove from the heat. Season with the chives, lemon zest and juice, and salt.

Tip: To make a quick vegetable stock, simmer the trimmings from the leeks, fennel, and celery in 4 cups water for 20 minutes, then strain through a coffee filter.