Edamame and Garlic

By jjadin

Cook garlic much slower than called for.

Ingredients

• 1/3 cup extra-virgin olive oil
• 10 large cloves garlic, peeled and halved lengthwise
• Kosher salt

Details

Servings 2

Preparation

Step 1

In a 1-quart saucepan over medium heat, warm the oil with the garlic and a pinch of salt. When the oil starts to bubble gently, reduce the heat to maintain a steady simmer. Cook the garlic, stirring occasionally, until it is light golden brown and perfectly tender when pierced with a fork, about 15 minutes. Meanwhile, bring a medium pot of water (about 5 cups) to a boil over high heat.

Add 1 tsp. kosher salt and the edamame to the boiling water. Return to a boil and cook, uncovered, until the edamame are tender, 3 to 4 minutes. Drain and transfer to a medium bowl. Add 2 tablespoons of the garlic oil, the cayenne, and the parsley, if using. Toss to combine. Taste and add salt if necessary.