Chili-Garlic Sea Salt Edamame

• 1 lb (450 g) edamame in pods
• 1 tbsp for the water, plus 1/2 tsp flaky to finish sea salt
• 1 tbsp olive oil
• 2 cloves, finely minced garlic
• 1/2 tsp red pepper flakes (less for kids)
• 2 tsp toasted sesame oil
• 1 tsp tamari (use a gluten-free tamari)
• 1 lime (zested, then juiced (about 2 tsp juice))

Instructions

1. Bring a large pot of water with 1 tablespoon of the salt to a boil.
2. Add the frozen edamame pods, return to a boil, and cook for 4 to 5 minutes, until bright green and hot all the way through.
3. While they cook, warm the olive oil and garlic in a small skillet over low heat for about 1 minute, until fragrant but still pale.
4. Stir in the red pepper flakes for 15 seconds, then take the skillet off the heat.
5. Stir the sesame oil, tamari, lime zest, and lime juice into the garlic oil.
6. Drain the edamame well, shake off the water, and return the pods to the warm pot.
7. Pour the garlic-chili oil over the pods and toss until they are glossy, then pile into a bowl and sprinkle with the flaky salt.
8. Serve with a bowl for the empty pods: squeeze the beans out with your teeth and discard the shells.

Tips

• Frozen pods are already blanched, so they only need heating through. Overcooked edamame turns khaki and mushy.
• Garlic goes from fragrant to bitter in seconds, so keep the heat low and take it off the stove the moment it smells good.
• For a lunchbox, use shelled edamame (cook 3 minutes) tossed in the same oil; it is excellent cold and keeps 3 days in the fridge.
• Toss the pods while they are hot so they soak up the oil. For a milder version for kids, leave out the pepper flakes and keep the lime and garlic.

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