Salted Edamame in the Pod
Inspired by techniques from NYT Cooking.
Frozen edamame pods boiled briefly and tossed with flaky salt.
Always check the labels of the products you use.
Method
- 1
Boil. Bring the water to a rolling boil and add the frozen pods.
- 2
Cook. Boil 3-5 min until bright green and the beans are hot all the way through.
- 3
Drain. Drain well and shake off the water.
- 4
Season. Toss with the flaky salt and pepper while hot.
- 5
Serve. Pile into a bowl with an empty bowl alongside for the pods; squeeze the beans out with your teeth.
Storage
Best hot; keep cooled leftovers covered in the fridge for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- large saucepan
- colander
- serving bowl
- small bowl for empty pods
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 76 kcal |
| Protein | 7.5 g |
| Carbohydrate | 5.6 g |
| of which sugars | 1.4 g |
| of which free sugars | 0 g |
| Fat | 3.3 g |
| of which saturates | 0.4 g |
| Fibre | 3.3 g |
| Salt | 1.1 g |
Protein per 100 kcal
9.9 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
