Easy Garlicky Pea Tendrils Recipe

I adore sweet pea tendrils for their little corkscrew stems and tiny flower buds clinging to the vines. But mostly, I think, I enjoy these tender pea sprouts because the short window of opportunity to enjoy their unique flavor only comes once a year.

What are pea tendrils?

Tender pea greens are among the gifts of springtime produce. They are the young stems, leaves and curly tendrils of pea vines. (You may also know them by the name pea shoots.)

You may have seen them growing and not realized that sweet pea greens and pea leaves are edible. These pea greens and tendrils are harvested when the pea plants are about 12-18 inches high. They’re fairly common in Chinese cuisine but not frequently used in American recipes.

Green pea tendrils have a flavor that hints at sweet peas but is more delicate. But their aroma is more like dewy, fresh-cut grass. They have a very short season, so make this pea shoots recipe while they’re available.

I find sweet pea shoots are my farmer’s market each spring. They’re sold by two of my favorite Asian vegetable vendors. However, if you don’t know where to buy pea shoot greens near you, you can always try your hand at growing a pea plant or two. The Spruce has a fairly extensive guide to growing and harvesting pea shoots.

How to handle and store pea leaves

If you buy green pea shoots from a grocery store or farmer’s market, store them in the refrigerator and plan to use them within 48 hours. These greens are delicate and won’t last.

To prep green pea leaves and shoots, wash and dry them as you would lettuce. Be sure to remove any thick stems. The thicker shoots are tough and unpleasant to try to eat.

TRY NEXT: Italian Sausage and Sweet Pea Risotto

How do you cook pea greens?

The easiest and most common way to cook tender green pea leaves and shoots is to sauté them, as I do in the recipe below. You might also see them added to stir-fries, into which they lend both extra color and nutrition.

There are two important things to remember when making sautéed pea shoots:

1. Wash the pea stems and leaves very carefully. Tiny bugs love to hide between the leaves and in the flower buds.
2. These delicate greens cook very quickly. The cooking process is similar to cooking fresh baby spinach leaves. Cook pea tendrils for no more than two to three minutes and season them generously with salt and pepper for a simple and delicious side dish.

Ways to serve pea shoots for vegans and meat lovers

In addition to sautéing them the way suggested in this recipe, you can use pea greens raw in salads or toss the leaves and tendrils into freshly drained pasta with a splash of olive oil and some salt.

I once read that Alice Waters sautés her pea plant tendrils in duck fat. (This is the kind of cooking tip that sticks with you.) So if you have a spare jar of duck fat laying around, you might want to try swapping the olive oil in this recipe for the richness of duck fat.

Peas and romance

Most of the recipes on our site are ones recommended for serving to your date or for a romantic occasion. So I’d be remiss if I didn’t delve into how a plate of tender pea leaves might benefit your romantic life. Although I’ve found no direct references to pea tendrils as aphrodisiacs, the fully formed pea does have a history as a food of love.

In fact, peas earned a mention in The Perfumed Garden as aphrodisiacs. The reason is probably more nutritional than romantic. You see, both peas and their shoots are packed with nutrients essential to great lovemaking, including vitamin C, folate and fiber.

In addition, this recipe incorporates the aphrodisiac of garlic. Garlic is not only historically aphrodisiac but it might be one of the very best foods for libido and overall health.

TO TRY: More of my favorite side dish recipes

Garlicky Pea Tendrils

Print Recipe

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This simple side dish recipe makes good use of a little-known spring vegetable.

Course Main Course

Cuisine American

Dish Type Side Dish

Cooking Style vegan, Vegetarian

Diet and Health Healthy, low fat

Seasonal Mother's Day, spring

Ingredient Pea Tendrils

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Servings 4 servings

Author Amy Reiley

Ingredients

• 1/2 lb pea tendrils
• 1 tbsp olive oil*
• 1 clove garlic finely chopped
• salt and pepper to taste
• 1 tbsp cold water

Instructions

• Thoroughly wash the pea tendrils (Be thorough. These greens tend to attract bugs).
• Heat the oil in a large saute pan. Add the garlic and saute until soft, about one minute.
• Add the pea tendrils and saute for an additional 2-3 minutes. (The leaves should still be vibrant green but soft.)
• Season with salt and pepper then remove pan from heat and mix in the water before transferring the tendrils to a serving dish.

Notes

*You can substitute with avocado oil or, if you're feeling adventurous, try sautéeing the greens in duck fat. 

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Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

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