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Edamame with Dill Salt and Pea Shoots

Recipe courtesy of Amy Thielen

Show: Heartland Table

Episode: Fargo

Edamame with Dill Salt and Pea Shoots

Name: Edamame with Dill Salt and Pea Shoots
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 to 8 appetizer servings
Ingredients: 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

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Level: Easy

Total: 20 min (includes cooling time)
Active: 5 min

Yield: 6 to 8 appetizer servings

Level: Easy

Total: 20 min (includes cooling time)
Active: 5 min

Yield: 6 to 8 appetizer servings

Ingredients

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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

Directions

Watch 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.