Sauteed Pea Tendrils

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by: I Can Cook That






Pea tendrils (or pea shoots) are the leaves from a snow pea plant. They have a bit of a spinach-pea taste, delicate and very tasty. Before receiving them in my CSA share, I just thought they were used in a stir fry or as a topping. But these little guys are really delicious in a simple saute.




ingredients

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serves: 1

1 pound pea tendrils

1 teaspoon olive oil

3 cloves garlic smashed and cut in half

Salt, to taste

Nutrition Facts
Sauteed Pea Tendrils

Servings Per Recipe: 1

Amount per Serving

Calories: 158

  • Total Fat: 5.7 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 319.4 mg
  • Total Carbs: 20 g
  •     Dietary Fiber: 11.1 g
  •     Sugars: 2 g
  • Protein: 14.1 g
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preparation

1.  Heat the olive oil in a saute pan over medium-low heat. Add the garlic cloves and cook for 2 minutes, until sizzling but not browned. You can either remove the garlic, or keep it in there to add more garlicky flavor. Add the pea tendrils and salt to taste. Saute for 1-2 minutes until slightly wilted but still maintaining its shape. That's it! So simple, so yummy.

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