- 2 tablespoons coarse or sea salt
- 1 pound fresh or frozen edamame
- 1 tablespoon chopped fresh parsley
Fill a large pot with about 3 quarts of water, add 1 tablespoon of salt, and bring to a boil. Add the soybeans and cook until bright green, about 5 to 7 minutes. Drain in a colander and transfer to a serving bowl. Sprinkle with remaining salt and parsley. Serve hot or at room temperature.
