Salt and Pepper Edamame

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.


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