Sauteed Pea Tendrils Recipes

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LEMON GARLIC SAUTEED PEA TENDRILS



Lemon Garlic Sauteed Pea Tendrils image

A refreshing and savory taste of early spring. Pea tendrils are the tender shoots of young pea plants and are edible. They have a delicate almost spinachy flavor. This is a delicious way to harvest these young plants and make a beautiful side dish.

Provided by michelle_sandiego

Categories     Vegetable

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 bunch pea tendrils (when bunched together I the stalks make about a half dollar size)
2 teaspoons garlic greens or 3 minced garlic cloves
1 tablespoon olive oil
1/2 lemon, juice of
salt

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.

Nutrition Facts : Calories 62.3, Fat 6.8, SaturatedFat 0.9, Sodium 0.3, Carbohydrate 0.8, Sugar 0.3

SAUTEED PEA TENDRILS



Sauteed Pea Tendrils image

Pea tendrils or shoots are available at Asian markets. Or substitute baby bok choy cut into thin strips.

Yield Makes 6 servings

Number Of Ingredients 4

2 tablespoons olive oil
4 garlic cloves, crushed
2 tablespoons (1/4 stick) butter
1 pound pea tendrils or pea shoots

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.

SAUTEED PEA TENDRILS WITH GARLIC



Sauteed Pea Tendrils with Garlic image

If you have trouble finding pea tendrils, pea sprouts (young pea tendrils) work very well with this dish; you'll find them at Asian markets and farmers' markets.

Provided by Suzanne Tracht

Yield Makes 4 servings

Number Of Ingredients 4

1 tablespoon canola oil
2 small garlic cloves, smashed
12 ounces fresh pea tendrils
1/2 cup low-salt chicken broth

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.

PEAS AND PEA TENDRILS WITH LEMON DRESSING.



Peas and Pea Tendrils With Lemon Dressing. image

"Tendril" is such a cute word, isn't it? You should see them... they're even cuter! They're actually the young leaves and shoots of snow pea plants. Serve this with salmon or other fish and a dill-cucumber sauce.

Provided by Sandi From CA

Categories     Vegetable

Time 9m

Yield 6 sides or salad servings

Number Of Ingredients 6

1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon sugar
2 cups shelled fresh peas (do not thaw frozen peas) or 1 (10 ounce) package frozen baby peas (do not thaw frozen peas)
8 ounces pea tendrils, cut into 4-inch lengths
salt and pepper

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.

Nutrition Facts : Calories 122.7, Fat 9.2, SaturatedFat 1.3, Sodium 2.6, Carbohydrate 8.1, Fiber 2.5, Sugar 3.6, Protein 2.6

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