Provencal-Style Edamame Saute

Provencal-Style Edamame Saute

4 Reviews
From: EatingWell Magazine, January/February 2007

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons extra-virgin olive oil
  • 1 large bulb fennel, trimmed, cored and thinly sliced
  • 2 tablespoons minced garlic
  • ½ teaspoon herbes de Provence
  • ¾ cup dry white wine
  • 1 10-ounce package frozen shelled edamame (about 2 cups), thawed
  • 1 9-ounce package frozen artichoke hearts, thawed
  • ¼ cup vegetable broth, or reduced-sodium chicken broth
  • 1 teaspoon freshly grated lemon zest
  • ¼ cup lemon juice
  • ½ teaspoon salt
  • ½ cup crumbled feta cheese
  • 2 tablespoons chopped cured olives


  • Active

  • Ready In

  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.
  • 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.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 321 calories; 16 g fat(4 g sat); 10 g fiber; 23 g carbohydrates; 13 g protein; 118 mcg folate; 17 mg cholesterol; 5 g sugars; 1,204 IU vitamin A; 19 mg vitamin C; 219 mg calcium; 2 mg iron; 713 mg sodium; 449 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value), Folate (30% dv), Vitamin A (24% dv), Calcium (22% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ starch, 2 vegetable, 1½ lean meat, 2 fat

Reviews 4

March 17, 2014
profile image
By: EatingWell User
Easy dish and oh so healthy.... Very easy to make if you have all the ingredients. I left out the olives and the feta and STILL loved it. Went to town with the lemon zest, maybe that's why (?) Sill going to add feta and olives, but enjoyed it without also. Couldn't be easier to prepare. Go for it!! Pros: fast and easy Cons: no cons to this....
January 02, 2014
profile image
By: EatingWell User
Yum! ^_^ Even for non-vegetarians Absolutly delicious! More so than I thought it would be. I didn't have to shove it sown my throat like I thought I would be lol, but had a second dish instead. I substituted the fennel for anise seeds, and left out the broth since I didn't have any vegetarian ones, I definitely recommend it! Pros: Taste, health, able to add to other dishes/change ingrediates slightly with it still tasting well
August 04, 2012
profile image
By: EatingWell User
Very yummy My husband and I both enjoyed this dish very much. And my hubby, who is a self-proclaimed die-hard carnivore, loved this dish. Definitely a win, and will certainly make it again!
July 11, 2011
profile image
By: Dianemwj
This is great stuff! I have been making this so long I forgot where I got the recipe. I think it was an Eating Well cookbook I checked out of the library. Anyway, this is a wonderful dish. I didn't change much except to add more garlic, and leave out the feta because we don't care for it. I recommended it to my best friend in England to serve to her vegetarian daughter, and she loved it as well. Try it, you'll love it.! Pros: Easy to make and delicious Cons: Can't think of any
More Reviews