Preparation Steps

• In a wide skillet, bring several cups of water to a boil. Add a big pinch of salt; throw the frozen edamame in there. Boil for 4-5 minutes.
• Drain and rinse the edamame with cold water to prevent it from cooking further. Pat dry with paper towels (this will prevent oil splatters).
• Wipe the skillet dry, then heat 1 tablespoon olive oil over medium heat. Smash the 2 cloves of garlic, but leave them in one piece. Toss them into the skillet with the oil to infuse their flavor into the oil for a few minutes. Do not brown them – we just want that oil mellow but fragrant with garlic.
• Add edamame to the skillet with the oil and garlic; toss it all together for a few minutes to get it nice and sizzly. Add a splash of soy sauce. (Keep this step to only a minute or two so the color of the edamame stays bright green).
• Discard the garlic cloves. Transfer to a large bowl, if you want – but this can be eaten right out of the pan. Get some chili crisp on there, and season with salt.
• To eat: grab onto a piece, and use your teeth to pull the little edamame beans out of the shell while holding it! Discard the shell and repeat! You’ll pick up all that flavor on the outside of the edamame in the process.