Provencal-Style Edamame Saute

By sunitagt

317 calories; 16 g fat (4 g sat, 6 g mono ); 17 mg cholesterol; 23 g carbohydrates; 0 g added sugars; 13 g protein; 9 g fiber; 730 mg sodium; 449 mg potassium.

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

Step 1

1. 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.