LEMON GARLIC SAUTEED PEA TENDRILS
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
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
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
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
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
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.
RICE BOWL WITH SPINACH OR PEA TENDRILS
This easy skillet dish is all about sweet spring vegetables. It easiest to find spinach in the markets, but look too for big bunches of snow pea tips, also called pea tendrils or pea shoots, which have a wonderful, sweet flavor. If you do use pea tips, use the midsection, the part that will be most tender and flavorful - the ends with the curly tendrils are too tough, as are the thick stalks. Use tongs to toss all of the greens in the pan.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 4m
Yield Serves four
Number Of Ingredients 9
Steps:
- If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1/4 cup chopped green garlic. If using the pea shoots, sort through and discard any budding flowers or leaves and the thin ends with the tendrils. Wash thoroughly.
- Heat the oil over medium heat in a large, heavy lidded skillet, and add the olive oil. Add the scallions, green garlic and a generous pinch of salt. Cook, stirring, until tender, two to four minutes. Working in batches, add the spinach or pea shoots and salt to taste. Turn up the heat, and toss with tongs until the spinach or pea shoots wilt enough to allow room for another batch. If using pea shoots, cover and steam two to four minutes. Spinach does not require covering; just toss in the pan until it wilts and is tender and fragrant. Add the parsley and mint or tarragon, season to taste with salt and pepper, and serve with brown rice or other grains of your choice.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 8 grams, Fiber 10 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 976 milligrams, Sugar 3 grams
PEAS AND PEA TENDRILS WITH LEMON DRESSING
Yield Makes 6 servings
Number Of Ingredients 5
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 1 minute. Drain well. Return vegetables to pot; add oil-lemon dressing and toss to coat. Season with salt and pepper.
PEAS AND PEA TENDRILS WITH LEMON DRESSING.
"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
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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