Edamame (any amount)
3 cloves garlic
2 tablespoons olive oil
coarse sea salt
soy sauce (+ wasabi, if you have it!) Low-sodium is good and less salty.
Simmer the edamame in salty water for about 5 minutes. Drain and set aside. Serve with sea salt.
. . . .or continue to make garlicky edamames
In a large skillet, heat 2 tablespoons olive oil. Crush the 3 cloves of garlic, but leave them in 1 piece. Toss them into the skillet with the edamame and saute until the outsides of the edamame are just browning. You may need to do this in two batches.
Serve in a large bowl with a bowl on the side for the edamame shells. Use the soy sauce, with a little wasabi paste if you have it, for dipping.
Pop out the peas with your teeth.