De Ma Cuisine



March 2012



Pea Tendrils, Please – Guest Post

Written by , Posted in Guest Posts, Thoughts

We got pea tendrils in our Abundant Harvest Box this week. Since I didn’t know what to do with them, I thought others might be in need of some inspiration as well. (Plus, maybe we’ll have them again next week, who knows!?) I had lunch on Thursday with Christy, Joanna, and Christy’s mom, Linda. Christy made Sautéed Pea Tendrils and Eggs. I asked if she would share it with you. She kindly obliged.

Here’s Christy:

When I discovered that we had pea tendrils coming in our Abundant Harvest Organics box this week, I admit I had to go on a quest. Growing up, I remember seeing peas grow in the garden, but I have never known that the leaves on the plants were edible! I suppose I could have settled for just incorporating the graceful, twining stems and leaves in a salad, but I wanted to see if there were some fun ways to highlight this unique ingredient. I found this recipe and it hit the spot. The sautéed pea tendrils are similar to spinach, but with a distinct fresh pea taste and crunchier bite. We thought the fried egg was the perfect accompaniment for a delicious lunch (or breakfast, or dinner :)). Who knew pea tendrils could be so tasty?!?

Sautéed Pea Tendrils and Eggs

Last modified on 2012-12-01 02:24:33 GMT. 0 comments. Top.

Sautéed Pea Tendrils and Eggs
Recipe Type: Main, Lunch, Dinner
Author: The Cilantropist via Christy Durrance
Cook time: 20 mins
Total time: 20 mins
Serves: 4
  • 1 large bunch fresh pea tendrils
  • 2-3 T olive oil
  • 2 cloves garlic
  • Salt
  • 4 eggs
  • Salt and pepper
  1. Wash pea tendrils, discarding tough, large stems and tear into bite-sized pieces. Pat or spin dry.
  2. Heat olive oil in a medium skillet over medium heat. Add garlic and sizzle for 30 seconds, coating well with the oil.
  3. Add pea tendrils and salt to taste. Sauté until pea tendrils are wilted, but still bright green, about 2-4 minutes. Remove from pan to serving dishes.
  4. Fry one egg per person in the same pan to desired doneness. Salt and pepper to taste.
  5. Lay egg on top of sautéed pea tendrils. Serve and enjoy!

We ate this with an Irish Soda Bread, smothered with butter and homemade jam.


  1. alisa

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