Pea tendrils are packed with phytonutrients that have a variety of health benefits. These small green delicacies taste like a cross between baby spinach and peas and can be found in Asian and farmers markets.
Technique tip: There is a trick to cooking these. You quickly blanch them for 10 seconds in water that has just been shut off from boiling, and then sauté them in a pan with a little bit olive oil and ginger.
- 1½ pounds pea tendrils or pea shoots
- Kosher salt, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, peeled and minced
Place a large pot of water over high heat and bring to a boil. Season with 3 tablespoons salt. Make an ice bath by filling a bowl with ice and water. Add the pea tendrils or shoots to the boiling water and cook for 30 seconds. Immediately add to the ice bath to cool. Drain the pea tendrils and pat dry.
Place a large non-stick skillet over medium heat and add the oil. Once hot, add the garlic and the ginger and cook for about 2 minutes. Add the pea tendrils and season with salt. Toss to coat in the garlic and oil and warm through, about 3 more minutes. Remove to a plate and serve.