Edamame with Dill Salt and Pea Shoots

1. 1

   Bring 8 cups (2 quarts) of water to a boil in a large saucepan.

2. 2

   Add a big pinch of coarse salt and then the edamame beans.

3. 3

   Boil until the beans turn bright green, 1 minute.

4. 4

   Drain into a colander, shaking to remove excess water.

5. 5

   Let the beans cool for 2 minutes, and then toss with the salt and dill, tossing to coat.

6. 6

   Add the pea shoots, toss briefly and serve immediately with a small dish alongside for collecting the shells.

No additional tips available.