Philacatessen | Pea Greens: Fit for a Princess


Welcome to my latest seasonal produce obsession: pea greens. These leafy, luscious greens, also called “pea shoots” or “pea tendrils,” are bursting into season right now. Find them at farmers markets, specialty produce shops, Asian markets and some grocery stores.

I love these lightly sautéed, but they can be served raw in salads, simmered in soups or even pureed into a pesto.

Like most leafy greens, pea shoots are full of vitamins, rich in beta carotene, vitamin C, folate and fiber. They are best used within a day or two of purchase, and they cook down almost 90 percent, so be sure to buy a few big bunches if you are feeding a crowd.

I serve these deliciously simple greens with just about everything: fish, meat, pasta and egg dishes. It’s a vegetable that receives no sneers from anyone at the table, and that is most definitely worth the time and trouble it takes to procure and prepare them.

Sautéed Pea Greens

Serves four

2 large bunches pea greens, rinsed and drained

1 tablespoon oil

½ teaspoon salt

1 tablespoon minced garlic

¼ teaspoon (or more) red pepper flakes

  1. In a large skillet, heat the oil, salt, garlic and pepper flakes until fragrant.
  2. Add the pea greens and stir, turning constantly until just cooked, about 5 minutes total.


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