Pea Tendrils With Baby Portabellas and Leeks |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Pea tendrils are the young leaves and shoots of snow pea plants and taste like a cross between peas and spinach. The Chinese call them dau miu, and use them in soups and stir fries. Adapted from Bon Appetit! Ingredients:
2 tablespoons butter |
1/2 cup leek, thinly sliced |
2 garlic cloves, minced |
4 ounces baby portabella mushrooms, sliced (also called crimini) |
4 cups pea tendrils, about 4-inch long |
Directions:
1. Melt the butter in a large nonstick skillet over medium low heat.
2. Add the leeks and cover.
3. Let cook until leeks are soft but not brown, stirring often, about 7 minutes.
4. Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes.
5. Add the pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes.
6. Season with salt and pepper and serve. Enjoy!
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