Provencal-Style Edamame Saute - 7 pts

[Guest guest]

@@@@@

Provencal-Style Edamame Saute - 7 pts

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 (see Shopping Tip)

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

 

 

 

 

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.

 

Yield: 4 servings, about 1 1/2 cups each

Active Time: 35 minutes

Total Time: 35 minutes

Ease of preparation: Easy

 

NUTRITION INFORMATION: Per serving: 312 calories; 16 g fat (4 g sat, 6

g mono); 17 mg cholesterol; 23 g carbohydrate; 13 g protein; 9 g

fiber; 718 mg sodium; 422 mg potassium.

Nutrition bonus: Vitamin C (40% daily value), Folate (25% dv), Calcium

(20% dv), Iron & Vitamin A (15% dv).

1 Carbohydrate Serving

Exchanges: 1/2 starch, 2 vegetable, 1 1/2 lean meat, 2 fat

 

TIP: Herbes de Provence can be found in the specialty spice section.

Make your own by mixing equal amounts of dried thyme, sage, rosemary,

marjoram, summer savory and fennel seed.

 

Source: EatingWell This Week ezine, 02.27.07

Formatted by Chupa Babi in MC: 02.27.07

 

Provence, in southeast France, has earned the culinary trademark à la

Provençal for dishes prepared with plenty of garlic, olive oil and

olives. Here we combine fennel, artichoke hearts, edamame, feta and

olives in this quick and hearty one-skillet supper. Make it a meal:

Serve with Kneadless Black Olive & Herb Yeast Loaves and a green

salad.

-----