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Edamame With Olive Oil

Edamame With Olive Oil

  • Yield: 4 servings
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  • 3/4 cup Water
  • 4 cups Frozen shelled raw edamame beans
  • 4 tbsp Extra virgin olive oil
  • 2 tsp Finely ground sea salt
  • Ground black pepper, to taste
  • Red pepper flakes, optional


  1. Bring water to a boil over medium-high heat. Add the frozen beans, cover and cook for 6 minutes. Drain and divide beans equally among four bowls.
  2. Spoon 1 tbsp of olive oil over the beans in each bowl, and sprinkle each with 1/2 tsp sea salt, black pepper to taste and red pepper flakes if desired.
  3. Serve immediately.


Recipe adapted from