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!!
Provencal-Style Edamame Saute
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 Reviews for Provencal-Style Edamame Saute
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!
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!
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.!