Friday, March 20, 2015

Parmesan Cheese Edamame

3 garlic cloves, minced
2 tablespoons dried oregano
2 tablespoons olive oil
3/4 cup white wine 
1 pound edamame, frozen
Freshly grated parmesan cheese

In a large skillet, heat olive oil at low to medium heat, add garlic and dried oregano and saute until soft, make sure not to burn garlic.  Pour in the wine and bring to a boil reduce to low heat and simmer.

Allow wine to reduce slightly add Edamame and simmer for 5 minutes. Once cooked and pour into a large bowl.  Sprinkle with grated Parmesan cheese.  Serve warm.

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