Salt and Pepper Edamame
1/2 cup
kosher salt
4 pounds frozen edamame
Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes,
and immediately transfer with a slotted spoon to a bowl of ice and cold water to
stop cooking.
Return water to a boil between batches. Drain in a colander
and pat dry.
Toss edamame with salt to taste and serve with remainder on
the side.
