Ingredients

• 2 tablespoons olive oil
• 1- 10-ounce package frozen edamame (thawed and patted dry)
• 2 dried chiles de árbol
• 3 smashed unpeeled garlic cloves
• 1/2 teaspoons crushed red pepper flakes or gochugaru
• 1 teaspoon flaky sea salt
• Lime wedges for garnish

Instructions

1. Heat a large skillet, preferably cast iron, over medium-high.
2. Place 2 tablespoons olive oil in skillet followed by one 10-ounce package frozen edamame (thawed and patted dry), 2 dried chiles de árbol, and 3 smashed unpeeled garlic cloves. Cook, tossing often, until edamame are blistered and garlic is golden, about 5 minutes. Toss in 1/2 teaspoons crushed red pepper flakes or gochugaru and 1 teaspoon flaky sea salt. Serve with lime wedges.