Edamame with Dill Salt and Pea Shoots

• 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

1. Bring 8 cups (2 quarts) of water to a boil in a large saucepan.
2. Add a big pinch of coarse salt and then the edamame beans.
3. Boil until the beans turn bright green, 1 minute.
4. Drain into a colander, shaking to remove excess water.
5. Let the beans cool for 2 minutes, and then toss with the salt and dill, tossing to coat.
6. Add the pea shoots, toss briefly and serve immediately with a small dish alongside for collecting the shells.

coarse salt, edamame, dill, fresh pea shoots

Taken from www.foodnetwork.com/recipes/amy-thielen/edamame-with-dill-salt-and-pea-shoots.html (may not work)