About 1 pound of edamame
Coarse salt to taste
Fill a 5 quart kettle with water and bring to a boil. Have a bowl of ice and cold water ready. Cook edamame in boiling water until bright green, about 2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain edamame well and trim stem ends for easier eating. Toss edamame with salt to taste.