We are enjoying an abundance of leafy greens here at the farm – kale, tat soi, bok choi, mustard greens, salad mix, and pea shoots are all ready for harvest. Here’s a simple recipe that combines two of my favorite spring crops that are in season right now: green garlic and pea shoots.
This recipe is adapted from “Garlicky Pea Shoot Tangle” from The Vegetable Dishes I Can’t Live Without by Mollie Katzen
1 Tbsp. roasted peanut oil or extra-virgin olive oil
1 lb. pea shoots, rinsed, drained, and thoroughly dried
2 Tbsp. garlic, minced or crushed (try using green garlic stalks, finely chopped)
¼ tsp. salt (or to taste)
Place a large, deep skillet or wok over medium heat. After about a minute, add the oil and swirl to coat the pan. Add the pea shoots and garlic, and turn up the heat. Stir-fry for about 5 minutes, attempting to get the garlic distributed evenly through the tangle of shoots. Stir in the salt along the way. (It’s easiest to use tongs or a large, long-handled fork for mixing.) Remove from the heat as soon as the pea shoots are wilted and have turned deep green. Serve hot or warm. Serves 4 to 6
|pea shoots growing at the farm|