Edamame Recipe

Bring water to a boil

Place 4 cups of water and 1 tablespoon kosher salt in a medium saucepan. Bring to a rolling boil over high heat.

Cook edamame

Add 1 cup frozen edamame (shelled or in pods) to the boiling water. Return to a boil, then reduce heat slightly to maintain a steady boil and cook for 3–5 minutes. If using shelled edamame (beans only), cook 2–3 minutes until tender and bright green. If using edamame in pods, cook 4–5 minutes until pods are heated through and tender-crisp.

Drain and shock

Immediately drain the edamame in a colander and, if you want to stop cooking quickly and preserve bright color, rinse briefly under cold running water or plunge into an ice bath for 30–60 seconds. Drain well.

Season and finish

Return hot drained edamame to the pot or a bowl. If using shelled edamame, toss with 1 teaspoon extra-virgin olive oil (optional) to coat. Squeeze 1 teaspoon fresh lemon juice over the beans (optional). Sprinkle 1 teaspoon coarse sea salt (or flaky salt) evenly over the edamame. If you like heat, add 1/4 teaspoon crushed red pepper flakes and toss to combine.

Serve

Transfer to a serving bowl. For edamame in pods, serve with coarse salt so diners can squeeze the beans from the pods with their teeth. For shelled edamame, serve warm or at room temperature as a snack, appetizer, or addition to salads and grain bowls.