This is hardly a recipe, because you can switch out any vegetable and any herb that strikes your fancy. But here in LA, spring has sprung, sorta, so sweet peas and pea tendrils it is!
1/2 lb sugar snap peas, tips removed
1/2 lb pea tendrils
2 tablespoons mint, chopped
2 garlic cloves, minced
Olive oil
Salt and Pepper
Directions:
Fill a pot with water and bring to a boil. Throw in a small handful of salt, then add the peas. Boil them until just tender, about 1-2 minutes, then toss them into a bowl of ice water. Remove the peas, and heat up a saute pan over medium heat. Add a few tablespoons of olive oil, followed by the tendrils and garlic. Saute until the tendrils are starting to wilt, then add the peas. Salt and pepper to taste and off the heat sprinkle with mint. Serve up hot and enjoy!
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