The majority of the time, when I enjoy big pods of edamame, I use them simply as a vehicle for good salt.
Oh, yes. SALT. I’m a fan – GOOD salt, that is.
Our cupboards are spilling with salts: different grinds and shapes, different infusions, salts from all over the world.

I do enjoy the flavor and texture of edamame as well, though.
So, today I blistered the beans, served them piping hot, with plenty of salt, pepper, and basil.

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Basil Blistered Edamame

2 Tbs. olive oil
12 oz. fresh edamame, in pods (or frozen)
sea salt and pepper
1 tsp. dried basil

Heat the oil in a medium skillet over high heat.
Once piping hot, add the pods and blister all surfaces with the heat and oil.
Season generously with sea salt and pepper, and basil.

This could possibly be my new favorite snack!