Edamame with Truffle Salt

cuisine Asian
difficulty Simple
season Year Round
serves 4 to 6


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.