Food & Cooking Recipes Appetizers Edamame with Chile Salt 4.0 (20) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 10 mins Servings: 4 Edamame disappear quickly when simply salted, but they take on added appeal when tossed with chile flakes. Boil them and set them out while you put the finishing touches on the meal. Ingredients ½ teaspoon crushed red-pepper flakes 1 tablespoon coarse salt ½ teaspoon sugar 1 pound frozen edamame in shells Directions Pulse red-pepper flakes in a spice grinder until finely ground. Mix with salt and sugar in a small bowl. Bring a large pot of water to a boil. Add frozen edamame, and cook until bright green and heated through, about 4 minutes. Strain, and transfer to a large bowl. Toss with chile-salt mixture, and serve. Print