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Quick Stir-Fry of Pea Tendrils and Leaves

Page history last edited by Kim Dunkelberg 15 years ago

(from Stearns Farm Newsletter June 9 2008)

Here's a simple way to bring out the delicate sweetness and crunchy-tender fagility of these greens.

4 cups loosely packed pea tendrils and leaves (about 1/2 lb)

1-2 Tbs neutral vegetable oil

salt and sugar to taste

rice wine or sherry to taste

Rinse pea tendrils and remove woody stemps, retaining leaves and tendrils. Chop very coarsely or leave whole. Heat oil and saute pea tendrils and leaves for a few seconds, just until leaves are a darker green and slightly softened. Season to taste with salt, sugar, and wine, and serve over white rice. 2-3 servings.