Blanch or steam edamame beans until tender. About 5 minutes or until desired tenderness is reached. Set aside until ready to use.
In a large saute pan heat the olive oil over medium heat.
2 tablespoon olive oil
Add onion and garlic and cook, stirring, until onion is soft (6-8 minutes). Reduce heat if starting to brown.
1 cup white onion, diced, 2 cloves garlic, minced
Add edamame, corn, and spinach. Stir to combine. Continue cooking and stirring until spinach is wilted and corn is warmed through. About 2-3 minutes.
1 cup edamame beans, blanched or steamed, 3 cups corn kernals, fresh or frozen, 2-4 cups baby spinach
Add tomato and herbs. Cook for another 1-2 minutes until well mixed and warmed through.
1 cup tomatoes, chopped, 1 cup fresh parsley, chopped, ½ cup fresh dill, chopped
Add 2 tablespoon butter and stir until melted.
Serve warm.