Spicy lemon edamame (from the SouthBeach cookbook

3 large garlic cloves, peeled and mashed
2 tsp. coarse sea salt
2 large strips lemon zest, cut into slivers
1/2 tsp. red pepper flakes
1 16 oz. bag frozen edamame, in the pod
2 tsp. fresh lemon juice.

In med saucepan combine 6 cups water, garlic, 1 1/2 tsp of teh sea salt, lemon zest and pepper flakes. Bring to boil, and cook 3 minutes to blend flavors. Add edamame, cook uncovered for 3 minutes. Drain well and put in bowl, discarding garlic. Toss with lemon juice and remaining salt. Serve warm.