- 16 oz frozen shelled edamame
- kosher salt
- 1 Fresno chili, seeded and cut into thin rings (we didn't take out the seeds, but I would recommend doing so because the heat can be a bit overpowering)
- zest of two Meyer lemons
- 1 tbsp Meyer lemon juice (or to taste)
- 1 tsp butter
- 1 tsp canola oil
- freshly ground black pepper
- sea salt
DirectionsCook edamame in boiling salted water according to package instructions. Drain.
Toss warm edamame in a large mixing bowl with chili, lemon zest, lemon juice, butter, canola oil, freshly ground black pepper and sea salt to taste.