Every year I try to grow edamame (edible soybeans).  The first year I tried, they did fine; but every year since, the plants have been eaten by rabbits right after sprouting.  This year, I have 5 very healthy plants loaded with pods. Hurrah!

There are enough pods that we can eat edamame as much as we’d like and still have a whole bunch left for freezing.

The other good news is that 5 year-old Cam has decided that he loves edamame, especially just cooked and salted.  Just give him a bowl of pods and he is quite content.  For us, I like to spice it up a bit with some chili powder and red pepper flakes in addition to the salt.  I don’t make it too ‘spicy hot’ since I am the only one who would like that.  I just use enough to add flavor.

Just toss the cooked pods in the pan of heated spices and snack away….it’s fun, tasty, and good for you!

Spiced Edamame

Adapted from Food Network

1 pound fresh-picked edamame (from the garden)

2 tsp Kosher or sea salt

1 tsp chili powder

1/8 – 1/4 tsp red pepper flakes

Directions

Bring a pot of water to a boil. Add the edamame pods and cook for 5 – 6 minutes.

Meanwhile, in a skillet over medium heat, stir the salt and spices for 2 – 3 minutes.

Drain the edamame and place in ice water or run under cold water to stop the cooking process.

Toss the edamame in the salt mixture.

Serve and enjoy!

Serves 4.