Substitute For Pea Tendrils Recipes

PEAS AND PEA TENDRILS WITH LEMON DRESSING

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.

PASTA WITH THREE PEAS

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.
• Meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add shallots to skillet; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes. Add snap peas; stir until bright green and crisp-tender, about 1 minute. Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute. Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta. Stir in 1 cup cheese. Serve, passing additional cheese alongside.

SAUTEED PEA TENDRILS WITH GARLIC

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

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.

RED AND BLACK RICE WITH LEEKS AND PEA TENDRILS

Steps:

• Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve.

SAUTEED PEA TENDRILS

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.