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.

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2 Reviews for Provencal-Style Edamame Saute

08/04/2012

Anonymous

Recommends this recipe

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!

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07/11/2011

cookiejack54

Recommends this recipe

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

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