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sautéed edamame with spinach and crisp wontons

Sautéed Edamame with Spinach and Crispy Wontons

Sunnyside Cook

Dawn Dobie
Warm sautéed edamame flavored with scallions and herbs sit upon a bed of fresh spinach and are topped with crispy wonton strips
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Servings 4

Ingredients
  

For wonton topping:

  • 5 wonton wrappers cut in 1/4 to 1/2-inch strips
  • enough grapeseed or peanut oil to reach a 1-inch depth in frying vessel

For edamame:

  • 1 tablespoon butter softened to room temperature
  • 1 tablespoon finely chopped fresh parsley leaves
  • 1 tablespoon grapeseed oil
  • 6-7 scallions green and white parts sliced (to total about 1 cup)
  • 12 ounces frozen shelled edamame thawed
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste

For spinach base:

  • 2 cups thinly sliced fresh spinach leaves
  • 1 tablespoon neutral oil such as grapeseed
  • 1 teaspoon white wine vinegar or rice vinegar
  • salt and pepper to taste

Instructions
 

For wonton topping:

  • Heat oil over medium-high heat to 350 degrees.
  • Lower strips of wontons into oil carefully. Do not crowd the pan. Flip the strips quickly so that they brown evenly.
  • Remove strips with slotted spoon or spider to drain on paper towels. Allow to cool.

For edamame:

  • Mix together butter and minced parsley leaves in a small bowl. Set aside.
  • Heat 1 tablespoon of oil in large skillet over medium heat. Add scallions and cook for about 5 minutes, stirring occasionally, until wilted.
  • Raise skillet heat to medium high and add edamame to the skillet. Season with salt and pepper, and cook for about 4 minutes.
  • Add the herb butter and toss with edamame. Cook for another 3-4 minutes.

For spinach:

  • While the edamame is sautéing, mix together the oil and vinegar. Season with salt and pepper.
  • Toss spinach with vinaigrette.
  • To assemble: Place spinach on large plate. Spoon warm edamame over spinach leaves. Top with wontons.

Notes

Notes: The wontons can be fried ahead of time and stored in an airtight container for 2 days.  The edamame can be cooked a day ahead of time.  Cover and refrigerate, then reheat before serving.  Dress the spinach right before assembling the dish.