They are also a very simple add-in. For a big green salad the other night I used a 12-ounce bag of frozen, shelled edamame. I let them defrost while cooking dinner, and then steamed them just a bit in the microwave. (This step probably wasn't necessary.) Then I heated up a big sauté pan over medium-high heat with just a tiny bit of oil to grease the pan. I dumped in all the edamame and cooked them for about 6 minutes, tossing them halfway through the cooking process. I was looking for those little seared marks and the browned flavor.
They were just warm enough to wilt the salad slightly — which sometimes is really desirable. It makes the greens easier to eat, and the warmth also makes the flavors meld better.
They also last well; I had the rest of this salad the next day and the beans were just as meaty, firm, and plump as the night before. Delicious!
(Images: Faith Durand)