Edamame in Garlic Oil

Name: Edamame in garlic oil
Prep time: 5 min
Cook time: 7 min
Ingredients: 250 g Frozen Edamame; 1-2 Garlic Clove cut in slithers; 2 Tbsp Olive Oil (or coconut oil); Sea Salt

A quick, nourishing snack you eat with your hands

There is something deeply appealing about eating food with your hands. It feels instinctual. Children will almost always choose their hands over cutlery, and many traditional cultures — including Vedic traditions — encourage hand-eating as a way of connecting mind, body and spirit.

Science has stepped in too. Touch is one of our most powerful senses. When we handle our food, signals are sent to the brain that help prepare the stomach for digestion. Eating with our hands can also increase mindfulness — we slow down, we feel texture, we become present.

For me though, it’s also about ease. Little tasty bites casually tossed into my mouth in a joyful way. Nuts and seeds. Popcorn. Chocolate-coated cranberries. Crispy mini falafel. And edamame.

In our house they’re called poppy-out-beans — and for good reason. When squeezed from the pod, especially by inexperienced hands, they can pop out and fly across the room. Cue laughter. Sometimes even a popping race.

But beyond the fun, edamame are little nutritional powerhouses. They’re young soybeans, harvested before the pods harden, and they’re rich in plant protein, fibre, magnesium, folate and vitamin K. Fresh pods appear occasionally at farmers markets, but frozen edamame are available year-round — particularly at Asian grocers.

We cook them simply: oil, garlic and salt. Seven minutes from start to finish. The perfect snack or effortless side.

Why You’ll Love This Garlic Edamame

Ready in under 10 minutes
High in plant-based protein and fibre
Naturally gluten free and dairy free
Perfect snack or easy side dish
Kid-friendly and interactive
Easily adaptable with endless flavour options

It’s the kind of recipe that feels almost too simple — until you realise you’re making it again and again.

Think of this dish as a choose-your-own-adventure novel for flavour. Add chilli flakes for heat. Cook the garlic in bacon fat instead of olive oil. Toss through crispy speck or finely chopped prosciutto. Finish with fresh lemon zest.

They’re equally good eaten cold, which makes them perfect for lunch boxes — both little and big.

Sometimes the simplest foods are the most joyful.

Recipe: Edamame in Garlic Oil

Serves: 2
Prep Time: 5 minutes
Cook Time: 7 minutes
Difficulty: Easy

Ingredients

250 g frozen edamame (in pods)
1–2 garlic cloves, thinly sliced
2 tbsp olive oil or coconut oil
Sea salt flakes

Method

Bring a large saucepan of salted water to the boil.
Add frozen edamame and cook for 4 minutes, or until just tender.
While cooking, heat a frying pan or wok over medium-high heat.
Drain the edamame and refresh briefly under cold water to stop cooking.
Add oil to the pan and heat. Add sliced garlic and cook until fragrant (about 30 seconds).
Add the edamame and toss constantly for 1 minute, coating in garlic oil and warming through.
Remove from heat, sprinkle generously with sea salt flakes and toss.
Serve warm.

Tips & Variations

Add chilli flakes or fresh chopped chilli
Finish with lemon zest for brightness
Sprinkle with toasted sesame seeds
Drizzle with tamari for extra savoury depth
Cook in butter or bacon fat for richness
Add crispy pancetta or speck for a more substantial dish

Serving & Storage

Best served warm, straight from the pan
Delicious at room temperature
Store leftovers in an airtight container in the fridge for up to 2 days
Great addition to lunch boxes or grazing platters

FAQ

Q. Do you eat the pod?

No — squeeze the beans from the pod with your teeth or fingers and discard the shell.

Q. Can I use shelled edamame?

Yes, though the interactive element is lost. Reduce cooking time slightly.

Q. Is edamame gluten free?

Yes, plain edamame are naturally gluten free. Be mindful if adding sauces.

Q. Where can I buy edamame?

Frozen edamame are widely available in supermarkets and Asian grocers.

Food doesn’t always need to be complicated to be memorable. Sometimes it’s a bowl of warm, salty, garlicky beans eaten with your hands — laughter when one flies across the room, quiet satisfaction when the bowl is empty.

This is everyday cooking at its best. Simple. Nourishing. Joyful.