With tendrils in the shape of curly-cues and leaves soft like potherbs, watery-stemmed pea shoots ensure the promise of spring peas to come. Pea shoots quite literally look like plants when untouched– a quality I love, but my boys do not. That’s where my transformative yet simple recipe swoops in: Pea Greens with Toasted Garlic and Almonds (continue reading about this recipe here).
Serves 8 to 10 as side dish
1 ½ pounds pea greens (tendrils with leaves)
¼ cup extra-virgin olive oil
6 garlic cloves, thinly sliced
4 scallions, whites and about 2 inches of the greens thinly sliced
½ cup sliced blanched almonds
Trim off and discard any tough ends of the pea tendrils. Rinse the trimmed pea greens in cold water and then drain them (do not use a spinner-you want to retain some water on the leaves).
In a 14-inch sauté pan, heat the olive oil over high heat. Add the garlic, scallions and almonds all at once, and cook, stirring constantly, until the garlic and almonds start to turn golden brown. (Longer is better than less).
Add the pea greens and cook, stirring, until they wilt and soften, about 3 minutes.
Season to taste with salt, and serve immediately.