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Ingredients
- 1 1/2 teaspoons loose Lapsang souchong tea
- 1 1/2 teaspoons kosher salt
- One 14-ounce package frozen edamame pods
- 1 1/2 teaspoons extra-virgin olive oil
Method
- In a spice grinder or mini food processor, combine the tea and salt and grind to a fine powder.
- Put the edamame in a large microwave-safe bowl and cover with plastic wrap.
- Microwave at high power until tender, about 5 minutes.
- Let the edamame stand covered for 1 minute.
- Alternatively, put the edamame in a saucepan with 1/2 inch of water, cover and boil for 5 minutes, until tender.
- Drain the edamame and transfer them to a serving bowl.
- Toss with the olive oil, season with some of the smoky salt and serve hot.
