Healthy Recipe of the Week
The other green bean!
Edamame (immature soy beans) have a velvety texture and a less-starchy taste than typical beans, peas, or lentils. They are a tasteful match with spring vegetables such as, asparagus and chives.
- 2 tablespoons Extra-Virgin Olive Oil
- 2 Leeks or 1 bunch Scallions, with only white and pale green parts (thinly sliced)
- 1 Fennel Bulb (trimmed, cored, and thinly sliced)
- 2 stalks Celery (thinly sliced)
- 1/4 cup Vegetable Stock or Water
- 2 cups Edamame (may be thawed from frozen)
- 2 cups Asparagus (chopped)
- 1/4 cup Fresh Chives (minced)
- 1 teaspoon Lemon Zest
- 1 tablespoon Fresh Lemon Juice
- 1/2 teaspoon Kosher Salt (*optional)
- Black Pepper to taste (*optional)
In a large, heavy pot over medium-high heat, heat the olive oil until simmering.
Sauté the leeks (or scallions), fennel, and celery until lightly browned (about 5 – 7 minutes).
Add the vegetable stock (or water), edamame, and asparagus. Cook until the asparagus is bright green (about 1 – 2 minutes).
Remove from the heat. Season with the chives, lemon zest, lemon juice, and salt and black pepper (if desired).
Yields: 4 servings
Per Serving (1 1/2 cups): 210 Calories. 11g Total Fat. 1.5g Saturated Fat. 19g Carbohydrates. 10g Fiber. 6g Total Sugar. 0g Added Sugar. 13g Protein. 190mg Sodium.
Chef Kate. (2021, May). The healthy cook: The other green bean. Nutrition Action Health Letter.