Provencal-Style Edamame Saute

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Provencal-Style Edamame Saute

Provencal-Style Edamame Saute

Provence, in southeast France, has earned the culinary trademark à la Provençal for dishes prepared with plenty of garlic, olive oil and olives. Here we combine fennel, artichoke hearts, edamame, feta and olives in this quick and hearty one-skillet supper.

Serves 4

Prep Time 35 min

Total Time 35 min.

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 1 large bulb fennel, trimmed, cored and thinly sliced
  • 2 tablespoon minced garlic
  • 1/2 teaspoon herbes de Provence
  • 3/4 cup dry white wine
  • 1 10-ounce p frozen shelled edamame (about 2 cups), thawed
  • 1 9-ounce pa frozen artichoke hearts, thawed
  • 1/4 cup vegetable broth, or reduced-sodium chicken broth
  • 1 teaspoon freshly grated lemon zest
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup crumbled feta cheese
  • 2 tablespoon chopped cured olives

Cooking Directions

Step 1

Heat oil in a large skillet over medium heat. Add fennel and cook, stirring, until starting to soften and brown, 3 to 5 minutes. Add garlic and herbes de Provence; cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high and bring to a boil. Boil until the wine is almost evaporated, about 3 minutes. Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 minutes. Remove from the heat; stir in lemon zest, lemon juice and salt. Serve sprinkled with feta and olives.


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