Edamame are young, tender soybean pods. To eat edamame, strip peas from each pod with your teeth, and discard the empty pods.
- Yield: Makes 4 cups
Source: Martha Stewart Baby 2000
- 1 one-pound bag edamame
- 1 teaspoon Simple Seasoned Salt
Bring a large pot of salted water to a boil. Prepare an ice-water bath; set aside. Add edamame to boiling water; cook until bright green and just tender, about 4 minutes. With a slotted spoon, transfer edamame to the ice-water bath to stop the cooking. Let drain; pat dry. Toss with seasoned salt. Edamame will keep, refrigerated in an airtight container, for up to 2 days.