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Edamame with Dill Salt & Pea Shoots

by Amy Thielen, Food Network's Heartland Table

What You'll Need:

  • 2 teaspoons coarse salt, such as kosher, plus more for salting the water

  • 12 ounces edamame (fresh soybeans) in the pod, either fresh or frozen

  • 1 rounded tablespoon chopped fresh dill fronds

  • 6 cups fresh pea shoots


Bring 8 cups (2 quarts) of water to a boil in a large saucepan. Add a big pinch of coarse salt and then the edamame beans. Boil until the beans turn bright green, 1 minute. Drain into a colander, shaking to remove excess water.

Let the beans cool for 2 minutes, and then toss with the salt and dill, tossing to coat. Add the pea shoots, toss briefly and serve immediately with a small dish alongside for collecting the shells.


For more of Amy's recipes, visit


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