Pea tendrils (or pea shoots) are the leaves from a snow pea plant. They have a bit of a spinach-pea taste, delicate and very tasty. Before receiving them in my CSA share, I just thought they were used in a stir fry or as a topping. But these little guys are really delicious in a simple saute.
Ingredients:
Pea tendrils
1 teaspoon olive oil
3 garlic cloves, smashed and cut in half
Salt, to taste
Heat the olive oil in a saute pan over medium-low heat. Add the garlic cloves and cook for 2 minutes, until sizzling but not browned.
You can either remove the garlic, or keep it in there to add more garlicky flavor. Add the pea tendrils and salt to taste.
Saute for 1-2 minutes until slightly wilted but still maintaining its shape. That’s it! So simple, so yummy.
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Looks amazing! I love lightly sauteed veggies with olive oil and garlic – a classic and you treated these pea tendrils beautifully!
Oh I love how simple this recipe is- I never thought to saute pea shoots either but I will for sure be giving it a try soon!
I could smell the aroma of garlic here, looks great =)
These look so tender. Perfect for a summer salad. Delicious!
I have never heard of doing this. Looks like a great and easy recipe!