Provencal-Style Edamame Saute

4.0 (30)
Provencal-Style Edamame Saute

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.

Yield: 4 servings, about 1 1/2 cups each
Active Time: 35
Total Time: 35

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large bulb fennel, trimmed, cored and thinly sliced
  • 2 tablespoons minced garlic
  • 1/2 teaspoon herbes de Provence
  • 3/4 cup dry white wine
  • 1 10-ounce package frozen shelled edamame (about 2 cups), thawed
  • 1 9-ounce package frozen artichoke hearts, thawed
  • 1/4 cup vegetable broth, or reduced-sodium chicken broth
  • 1 teaspoon freshly grated lemon zest
  • 1/4 cup lemon juice
  • 1/2 teaspoon salt
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped cured olives

Preparation

Heat oil in a large skillet over medium heat. Add fennel and cook, stirring, until starting to soften and brown, 3 to 5 minutes. Add garlic and herbes de Provence; cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high and bring to a boil. Boil until the wine is almost evaporated, about 3 minutes. Stir in edamame, artichoke hearts and broth; cover and cook, stirring occasionally, until hot, about 5 minutes. Remove from the heat; stir in lemon zest, lemon juice and salt. Serve sprinkled with feta and olives.

Tips & Notes

  • Shopping Tip: Herbes de Provence can be found in the specialty spice section. Make your own by mixing equal amounts of dried thyme, sage, rosemary, marjoram, summer savory and fennel seed.

Nutrition

Nutrition Per Serving

calories 317
fat 16 g (4 g sat, 6 g mono)
cholesterol 17 mg
carbohydrates 23 g
protein 13 g
fiber 9 g
sodium 730 mg
potassium 449 mg

Nutrition Bonus Vitamin C (40% daily value), Folate (29% dv), Calcium (21% dv), Iron (15% dv)

Carbohydrate Serving 1

Exchanges 1/2 starch, 2 vegetable, 1 1/2 lean meat, 2 fat

From EatingWell January/February 2007