Pea Tendrils With Baby Portabellas And Leeks Recipes

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PEA TENDRILS WITH BABY PORTABELLAS AND LEEKS



Pea Tendrils With Baby Portabellas and Leeks image

Pea tendrils are the young leaves and shoots of snow pea plants and taste like a cross between peas and spinach. The Chinese call them dau miu, and use them in soups and stir fries. Adapted from Bon Appetit!

Provided by Sharon123

Categories     Onions

Time 30m

Yield 2 serving(s)

Number Of Ingredients 5

2 tablespoons butter
1/2 cup leek, thinly sliced
2 garlic cloves, minced
4 ounces baby portabella mushrooms, sliced (also called crimini)
4 cups pea tendrils, about 4-inch long

Steps:

  • Melt the butter in a large nonstick skillet over medium low heat.
  • Add the leeks and cover.
  • Let cook until leeks are soft but not brown, stirring often, about 7 minutes.
  • Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes.
  • Add the pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes.
  • Season with salt and pepper and serve. Enjoy!

Nutrition Facts : Calories 134.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 90.2, Carbohydrate 7, Fiber 1.3, Sugar 1.9, Protein 2.1

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