Serve Grill-Roasted Edamame with a small dish of flaked salt.
Recipes in this article adapted from "The Gardener and The Grill" by Karen Adler and Judith Fertig, available at nhandg.com/shopping.
Edamame meant for fresh eating can be grilled right in the pod. Serve them on a platter with a small dish of flaked salt.
1 pound fresh edamame in the pod
1 tablespoon vegetable oil
2 teaspoons toasted sesame oil
Flaked salt for serving
1. Preheat a grill to medium-high.
2. In a large bowl, toss the edamame pods with the oils.
3. Place them on a perforated grill rack or in a disposable aluminum pan. Arrange them in a single layer on a grill over medium-high heat.
4. Grill-roast, covered, 4 to 5 minutes, then flip, cover and grill for a few minutes more or until the pods are crisp-tender when pierced with a knife. If you aren't sure when to pull them off, take a pod off the grill, open and taste one of the beans to see if it’s ready.
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