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Provencal-Style Edamame Saute

http://www.eatingwell.com/recipes/provencal_style_edamame_saute.html

From EatingWell:  January/February 2007

Provence, in southeast France, has earned the culinary trademark a la Provencal 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.

4 servings, about 1 1/2 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 317 Calories; 16 g Fat; 4 g Sat; 6 g Mono; 17 mg Cholesterol; 23 g Carbohydrates; 13 g Protein; 9 g Fiber; 730 mg Sodium; 449 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 1 1/2 lean meat, 2 fat

Tips & Notes