Edamame with Dill Salt and Pea Shoots
- 2 teaspoons coarse salt, such as kosher, plus more for salting the water
- 12 ounces edamame (fresh soybeans) in the pod, either fresh or frozen
- 1 rounded tablespoon chopped fresh dill fronds
- 6 cups fresh pea shoots
DirectionsWatch how to make this recipe
Bring 8 cups (2 quarts) of water to a boil in a large saucepan. Add a big pinch of coarse salt and then the edamame beans. Boil until the beans turn bright green, 1 minute. Drain into a colander, shaking to remove excess water.
Let the beans cool for 2 minutes, and then toss with the salt and dill, tossing to coat. Add the pea shoots, toss briefly and serve immediately with a small dish alongside for collecting the shells.
Recipe courtesy of Amy Thielen
Recipe courtesy of Dave Lieberman