Pea Tendrils, Please – Guest Post
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.
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||
- 1 large bunch fresh pea tendrils
- 2-3 T olive oil
- 2 cloves garlic
- 4 eggs
- Salt and pepper
- Wash pea tendrils, discarding tough, large stems and tear into bite-sized pieces. Pat or spin dry.
- Heat olive oil in a medium skillet over medium heat. Add garlic and sizzle for 30 seconds, coating well with the oil.
- 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.
- Fry one egg per person in the same pan to desired doneness. Salt and pepper to taste.
- 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.
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