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Warm Wilted Pea Shoots

Think beyond the pea pod. Succulent pea shoots have long been a staple in Chinese cooking, and some U.S. farmers are now growing peas especially for their shoots and leaves. Look for pea shoots in late spring, and enjoy them in any dish as a replacement for greens like spinach, Swiss chard, or kale. You can add raw pea shoots to salads for an extra kick, but wilting them really brings out their flavor.

Warm Wilted Pea shoots
By Michael Anthony |

Makes four servings
Prep time: 10 minutes
Cook time: three minutes

  • 2 tbs. olive oil
  • 1 tbs. sesame oil
  • 1 clove garlic, smashed
  • 4 large handfuls pea shoots
  • Handful snow pea pods, blanched
  • Salt and pepper to taste

Heat the olive and sesame oils in a large skillet over medium-high heat.

Add the garlic, pea shoots, snow pea pods, salt, and pepper.

Cook, stirring often, until the pea shoots are just wilted, about a minute. Serve warm.

V Is for Vegetables recipes courtesy of Little, Brown and Company. Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need.  — The Editors

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