Edamame

Directions

1. 1
   Fill a 5-quart kettle three fourths full with water and bring to a boil.
2. 2
   Have ready a bowl of ice and cold water.
3. 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. 4
   Drain edamame well and trim stem ends of pods for easier eating.
5. 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. 6
   Just before serving, toss edamame with salt to taste.