Edamame Braised with Lettuce and Mint

My mother used to make this all the time when I was a child, but with peas. Of course you could still use peas, but I feel so damn healthy eating edamame, plus, for some weird reason, even children who hate peas will dive upon edamame given half the chance.

It’s deliciously fresh – minty and lemony, and perfect as an accompaniment to any summer meal. Plus of course it’s easy, which is always the big win for me.

2 tablespoons extra-virgin olive oil
4 scallions, finely chopped
2 cups vegetable broth
1 medium head butter or Bibb lettuce, julienned into strips.
3 large sprigs fresh mint, tied together with kitchen string
½ tsp sugar
zest of one lemon
Salt and freshly ground black pepper, to taste
1 (16-ounce) bag frozen edamame (already shelled), completely thawed

In a large non-stick skillet, heat the oil over medium heat. Add the scallions and cook, stirring, until softened, about 3 minutes. Add the broth, lettuce, mint, sugar, lemon peel, salt, and pepper; bring to a brisk simmer over medium-high heat.

Reduce the heat and simmer gently, uncovered, for 5 minutes, turning the lettuce wedges over halfway through cooking.

Add the edamame and bring to a brisk simmer over medium-high heat. Reduce the heat and simmer gently, stirring occasionally, until the edamame is cooked through and the lettuce is very tender, 3 to 5 minutes. With a slotted spoon, transfer the edamame and lettuce to a serving dish.

Serve warm.