One of the booths at my farmer's market specializes in Asian vegetables and one of the items that caught my attention was pea tendrils. My friend had recommended them and I wanted something new for my evening salad so I decided to give them a whirl. Four weeks and many many salads later I still have half of the bag left (it was a huge quantity for $4). What to do with an excess of pea tendrils? Try a saute! This is now my new favorite side dish. I loved it first try. This is one of those loose and fast recipes so feel free to wing it on the quantities.
serves 1-2 they do shrink as they cook not as much as spinach but quite a bit
1-2 handfuls of pea tendrils
small wedge of lemon
1-2T good olive oil
1 small clove garlic or generous pinch of minced garlic from a jar
pinch sea salt
pinch fresh ground pepper
- Tear the tendrils into bite size pieces. The lovely curly ends, leaves and stems are all edible.
- Heat oil in pan and add minced garlic and saute lightly.
- Add pea tendrils and saute until just wilted.
- Add a squeeze of lemon and the salt and pepper. Stir to incorporate ingredients.
- Serve hot. YUM!!
A few useful links:
Wakefield Farmer's Market : my local market
Local Harvest: easy way to find farmer's markets, farm stands and crop shares in your area
Flats Mentor Farm: the Asian specialty farm; look for the free downloadable recipe book