This recipe caught my eye due to the presence of pea tendrils. I love them!
Rice Bowl With Spinach or Pea Tendrils
from:
http://www.nytimes.com/2011/05/12/he...ipehealth.html
By MARTHA ROSE SHULMAN
This easy skillet dish is all about sweet spring vegetables. It easiest to find spinach in the markets, but look too for big bunches of snow pea tips, also called pea tendrils or pea shoots, which have a wonderful, sweet flavor. If you do use pea tips, use the mid-section, the part that will be most tender and flavorful — the ends with the curly tendrils are too tough, as are the thick stalks. Use tongs to toss all of the greens in the pan.
1 bulb green garlic, trimmed of stalk
2 tablespoons extra virgin olive oil
1/2 pound scallions, white and light green parts only, finely chopped
Salt to taste
3 pounds bunch spinach (1 1/2 pounds baby spinach), stemmed and washed; or 1 large bunch pea shoots (about 1 pound), thick stalks and ends with tendrils cut away
1 tablespoon chopped flat-leaf parsley
1 tablespoon chopped fresh mint or tarragon
Freshly ground black pepper
Cooked brown rice or other grains of your choice for serving
1. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1/4 cup chopped green garlic. If using the pea shoots, sort through and discard any budding flowers or leaves and the thin ends with the tendrils. Wash thoroughly.
2. Heat the oil over medium heat in a large, heavy lidded skillet, and add the olive oil. Add the scallions, green garlic and a generous pinch of salt. Cook, stirring, until tender, two to four minutes. Working in batches, add the spinach or pea shoots and salt to taste. Turn up the heat, and toss with tongs until the spinach or pea shoots wilt enough to allow room for another batch. If using pea shoots, cover and steam two to four minutes. Spinach does not require covering; just toss in the pan until it wilts and is tender and fragrant. Add the parsley and mint or tarragon, season to taste with salt and pepper, and serve with brown rice or other grains of your choice.
Yield: Serves four.
Advance preparation: This dish is best served right after it’s made, but you can cook grains ahead and reheat.
Nutritional information per serving: 166 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 18 grams carbohydrates; 10 grams dietary fiber; 293 milligrams sodium (does not include salt to taste); 10 grams protein