Edamame with Smoky Salt

• 1 1/2 teaspoons loose Lapsang souchong tea
• 1 1/2 teaspoons kosher salt
• One 14-ounce package frozen edamame pods
• 1 1/2 teaspoons extra-virgin olive oil

1. In a spice grinder or mini food processor, combine the tea and salt and grind to a fine powder.
2. Put the edamame in a large microwave-safe bowl and cover with plastic wrap.
3. Microwave at high power until tender, about 5 minutes.
4. Let the edamame stand covered for 1 minute.
5. Alternatively, put the edamame in a saucepan with 1/2 inch of water, cover and boil for 5 minutes, until tender.
6. Drain the edamame and transfer them to a serving bowl.
7. Toss with the olive oil, season with some of the smoky salt and serve hot.

loose lapsang, kosher salt, extravirgin olive oil

Taken from www.foodandwine.com/recipes/edamame-with-smoky-salt-cocktails-2006 (may not work)