Sautéed Pea Greens
See how to sauté pea greens for a wonderfully quick and tasty way to make use of the tender young vines of pea plants.
- Serves: 4 persons
- 1pound pea greens
- 1green onion or green garlic (optional)
- 1tablespoon oil (whatever kind you like for cooking)
- Salt to taste
- Extra virgin olive oil or lemon-infused olive oil (optional)
- Lemon juice to taste (optional)
Step 1Trim off and discard any tough ends of the pea green vines. If the vines are particularly long or cumbersome, go ahead and chop them into smaller pieces. Know, however, part of the fun of eating pea greens can be in twirling the greens onto a fork or lifting one vine out of a pile with chopsticks and detangling them as you eat.
Step 2Rinse the trimmed pea greens in cool water—either under running water or in a large bowl or basin in which you can swish the greens around to loosen any dirt or grit. Lift the greens out of the water (leaving the dirt and grit behind) and shake off excess water. Don't bother to pat or spin dry, you want a bit of water clinging to the vines.
Step 3If you want to add a bit of extra flavor, trim and mince the green onion or green garlic.
Step 4Heat a very large frying pan or a wok over high heat. Add whatever oil you're using.
Step 5Once the pan or wok is hot, add the green onion or green garlic, if you're using one, and cook, stirring, until fragrant, about 30 seconds.
Step 6Add the pea greens, with that bit of water still clinging to them, and cook, stirring frequently, until the pea greens wilt and soften, about 3 minutes.
Step 7Season the greens to taste with salt. Drizzle with a bit of high-quality extra-virgin olive oil (lemon-infused oil is particularly lovely on pea greens) and add a squirt of lemon juice, if you like.