Edamame with Truffle Salt

Sometimes the simplest things are the most delicious. This is an addictive, healthy, fun and easy way to enjoy green on a plate. Edamame are the young, soft, edible soybeans found inside the pod that eventually grow into the dry, hard beans used to make tofu and soy milk. A fabulous protein and fiber packed lip smacking snack, try serving this instead of popcorn during family movie night--after some initial grumbling, these little green bites just may turn into the favorite Netflix companion. 

Edamame is Japanese for "beans on a branch.” These green soybeans have a nutty, sweet flavor and creamy yet slightly crunchy texture.



These nibbles are great, fun and healthy lunchbox editions. If truffle salt and truffle oil are unavailable, try olive oil and sumac, or olive oil and lemon pepper seasoning.

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4 cups fresh or 1 bag of frozen edamame pods, thawed and stringy tips & tails cut off

1/2 tablespoon kosher salt

1 tablespoon olive oil

2 teaspoons (or more) TRUFFLE OIL

2 teaspoons (or more) TRUFFLE SALT





1. Bring a MEDIUM POT filled with water and the kosher salt to a boil. Add the edamame, boil for 30 seconds. Using a slotted spoon, immediately plunge the edamame into an ice box to stop the cooking and preserve the brilliant green color.

2. Heat a HEAVY CAST IRON SKILLET (preferably one with grill ridges) over high heat for 5 minutes.

3. Add the olive oil, immediately followed by the edamame. Cook until charred, dark spots appear on the edamame, turn over and char the other side.

4. Remove the edamame from the pan to a serving bowl. Drizzle with truffle oil and toss with truffle salt. Taste and add more truffle salt as needed.

5. Serve hot, or at room temperature, with a dish for the empty pods on the side.