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