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.