Edamame with Chili Salt

I love me some edamame. Always have several bags (both shelled and unshelled) of it in the freezer for a last-minute snack. It's delicious steamed and then sprinkled with a little good-quality salt, but adding a couple of other pantry ingredients takes it to a whole new level.


Edamame with Chile Salt
Makes about four snack-size servings.


1 teaspoon crushed red pepper flakes
1 tablespoon kosher salt
1/2 teaspoon sugar
1 pound frozen edamame in shells


Pulse red pepper flakes in a spice grinder until finely ground. Mix with salt and sugar in a small bowl.


Bring a large pot of water to a boil. Add frozen edamame and cook until bright green and heated through, about 4 minutes. Strain and transfer to a large bowl. Toss with chile salt mixture and serve immediately.