Edamame

• a 1-pound bag frozen edamame
• coarse salt to taste

1. Fill a 5-quart kettle three fourths full with water and bring to a boil.
2. Have ready a bowl of ice and cold water.
3. Cook frozen edamame in boiling water until bright green, 2 to 3 minutes, and transfer with a slotted spoon to ice water to stop cooking.
4. Drain edamame well and trim stem ends of pods for easier eating.
5. Edamame may be prepared 4 hours ahead and kept in a bowl, covered with a damp paper towel and plastic wrap, at cool room temperature.
6. Just before serving, toss edamame with salt to taste.

frozen edamame, salt

Taken from www.epicurious.com/recipes/food/views/edamame-15260 (may not work)