1 T olive oil
1 large garlic clove, minced
2 c shelled edamame
1 c chopped tomato
1 T chopped fresh herb, or 1 t dried (basil, mint, dill, oregano…)
salt and pepper, to taste

1. In a smallish saucepan or skillet, over medium-low heat, combine the oil and garlic and cook together just until the garlic begins to sizzle.

2. Stir in the edamame and tomatoes. Add some pepper, lower heat, cover, and cook gently for about 10 minutes.

3. Taste a bean. If tender, add herb and salt. Turn heat to medium-high to evaporate any excess liquid, if desired.

4. Serve hot, warm or at room temperature.