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Green
Soybeans in Sage Butter
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Boil or steam: |
| 1 |
c |
green soybeans (edamame) |
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lightly. They should still be slightly
crunchy. If they are not shelled, rinse them in cold water and shell
them. |
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Saute over low heat: |
| 3 |
T |
butter |
| 1 |
T |
olive oil |
| 1 |
T |
fresh sage leaves, whole or chopped
in large pieces |
| a |
pinch |
kosher salt |
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Stir in the beans and cook it all until
the sage is somewhat crispy and the beans are cooked through. Serve
at room temperature or warm. |
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Notes &
Variations:
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Green soybeans are getting popular, largely
because they are being served a lot in sushi parlors. You can find
them frozen, either shelled or in their pods. Any fresh shelling
bean maybe substituted.
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The olive oil helps keep the butter from burning.
It's ok if the butter browns a little.
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