Pea Tendrils With Baby Portabellas And Leeks Recipes

LEMON GARLIC SAUTEED PEA TENDRILS

Steps:

• Gently clean pea tendrils by wiping them with a slightly damp paper towel.
• Cut off the woody end of the pea tendrils, about one inch of the thick end.
• Heat oil in frying pan over medium high heat.
• Add pea tendrils, garlic, lemon juice, and salt
• Cook approximately 4 minutes, until pea tendrils are just wilted and still vibrantly green.
• Remove from pan immediately to avoid overcooking.

SAUTEED PEA TENDRILS

Steps:

• Heat oil in large skillet over medium-high heat. Add garlic; cook until golden, about 2 minutes. Discard garlic. Add butter, then pea tendrils. Cover; cook just until wilted, stirring often, about 5 minutes for pea tendrils or 2 to 3 minutes for pea shoots. Season with salt and pepper.

PEAS AND PEA TENDRILS WITH LEMON DRESSING.

Steps:

• Whisk oil, lemon juice and sugar in small bowl to blend; set dressing aside.
• Bring large pot of salted water to boil.
• Add fresh or frozen peas and cook 3 minutes.
• Add pea tendrils; cook 2 minute. Drain well.
• Return vegetables to pot; add oil-lemon dressing and toss to coat.
• Season with salt and pepper.

SAUTEED PEA TENDRILS WITH GARLIC

Steps:

• Heat oil in heavy large skillet over high heat. Add garlic and sauté until beginning to brown, about 2 minutes. Remove garlic. Add tendrils; sprinkle with salt and pepper. Add chicken broth and sauté until greens are slightly wilted and heated through, about 2 minutes. Serve immediately.