Edamame and Spinach Anti-Inflammatory Stir Fry

This edamame and spinach stir-fry is a quick and easy way to get your daily dose of vegetables. It's also packed with flavor, thanks to the combination of fresh ginger, garlic, turmeric, and red pepper flakes. The coconut oil adds a touch of richness, and the spinach wilts down to create a flavorful sauce. Serve this stir-fry over rice or noodles, or on its own as a side dish.

I first developed this recipe when I was looking for a way to use up some leftover edamame. I had never cooked with edamame before, but I was intrigued by its nutritional value. Edamame is a good source of protein, fiber, and iron, and it's also low in calories. I decided to pair the edamame with spinach, another nutrient-rich vegetable. The result was a delicious and healthy stir-fry that I've been making ever since.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon red pepper flakes
• 1 (10-ounce) package frozen edamame
• 1 (10-ounce) package fresh spinach, chopped

Instructions

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, ginger, turmeric, and red pepper flakes and cook for 1 minute more.
4. Add the edamame and spinach and cook until the spinach is wilted, about 2 minutes.
5. Season with salt and pepper to taste.
6. Serve immediately.

Why It Works

• The combination of edamame and spinach provides a good balance of protein, fiber, and iron.
• The fresh ginger, garlic, turmeric, and red pepper flakes add flavor and complexity to the dish.
• The coconut oil adds a touch of richness and helps to brown the vegetables.
• The spinach wilts down to create a flavorful sauce that coats the edamame and other vegetables.