Use a cast iron or similarly heavy-bottomed skillet to make this simple, delicious charred edamame, which is seasoned only with a bit of sea salt and cracked black pepper.
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Thaw, rinse, and pat dry edamame pods.
Heat a large skillet over high heat until smoking hot. Add oil, and then stir in the edamame pods to coat with oil.
Allow to sit untouched in pan for 30 seconds, then stir. Repeat several times until edamame pods are evenly charred, 3-5 minutes.
Remove from heat and season well with salt and pepper.