This is So good.
Put them out while people are milling around for the first course.
They’ll be asking you for the recipe.
This combo serves four, multiply accordingly.
Edamane with Chile Salt
1/2 tsp crushed red pepper flakes
1 tb coarse salt
1/2 tsp sugar
1 pound frozen edamame in shells
Pulse red pepper flakes in a spice grinder until finely ground. (Or use a mortar and pestle.) Mix with salt and sugar. Add edamame to boiling water and cook until bright green and heated through, about 4 minutes. Strain and transfer to a large bowl. Toss with seasoning and serve.
But, Steveie, you didn’t tell us how to eat it. Not to chew up the pod as I tried in my
ignorance. The seeds, I guess they are seeds, slip out of the pod to be eaten. Right?
Katie
A case of the devil being in the details! I think some people like to eat them, pods and all but I’m not one of them. I like to scrape the insides out with my teeth, a carry over technique from eating artichokes and scraping the “meat” off the leaves. Did you like them despite the tough (maybe?) pod?
S