Salt and Pepper Edamame

Ingredients

• 1/2 cups kosher salt
• 4 (1 pound) bags frozen edamame

Directions

Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil between batches. Drain in a colander and pat dry. Toss edamame with salt to taste and serve with remainder on the side.