Edamame with Dill Salt and Pea Shoots
- Level: Easy
- Total: 20 min (includes cooling time)
- Active: 5 min
- Yield: 6 to 8 appetizer servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 60 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 507 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 5 grams
- Sugar
- 1 grams
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- Level: Easy
- Total: 20 min (includes cooling time)
- Active: 5 min
- Yield: 6 to 8 appetizer servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 60 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 0 grams
- Cholesterol
- 0 milligrams
- Sodium
- 507 milligrams
- Carbohydrates
- 5 grams
- Dietary Fiber
- 2.5 grams
- Protein
- 5 grams
- Sugar
- 1 grams
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
Directions
- 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.
