Ingredients
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1 large onion, thinly sliced
- 5 cloves garlic, minced
- ¼ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 1 teaspoon turmeric
- 4 tablespoons minced fresh dill, or 2 tablespoons dried dill
- 1 ½ cups fresh or frozen shelled edamame (soybeans)
- Cooked rice for serving, optional
-
Nutritional Information
-
Nutritional analysis per serving (4 servings)
226 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 7 grams protein; 30 milligrams cholesterol; 154 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Fill a kettle with 3 cups of water and bring to a boil. Meanwhile, place a medium saucepan over medium-low heat, and add olive oil and butter. Heat until bubbling. Add onion and sauté until soft, about 8 minutes.
- Add garlic and sauté until pale gold, about 5 minutes. Add salt, pepper, turmeric and dill. Stir for 1 minute. Add edamame and enough boiling water to barely cover beans.
- Simmer until beans are just tender, 2 to 3 minutes. Adjust salt and pepper to taste. Serve hot, using a slotted spoon to drain any excess liquid. If desired, serve with rice.
20 minutes
Dining and Cooking