Provencal-Style Edamame Saute
http://www.eatingwell.com/recipes/provencal_style_edamame_saute.html
From EatingWell: January/February 2007Provence, 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
- 2 tablespoons extra-virgin olive oil
- 1 large bulb fennel, trimmed, cored and thinly sliced
- 2 tablespoons minced garlic
- 1/2 teaspoon herbes de Provence
- 3/4 cup dry white wine
- 1 10-ounce package frozen shelled edamame (about 2 cups), thawed
- 1 9-ounce package 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 tablespoons chopped cured olives
Preparation
- 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
- Shopping Tip: Herbes de Provence can be found in the specialty spice section. Make your own by mixing equal amounts of dried thyme, sage, rosemary, marjoram, summer savory and fennel seed.