You know what I think is cool? Eating different parts of the same organism in one dish, or the body of the organism alongside its progeny or other bodily secretions. Like a curry spiced with coriander and topped with cilantro; beet roots served with beet greens; fried rice with chicken and eggs, or; a nice, steamy, all-American cheeseburger.
This quick side dish is a nice dose of edible greenery that spans generations. Pea shoots (or what some inaccurately call pea tendrils, a botanist’s term that describes only the curly, thread-like portion of the pea shoot) are tasty, leafy greens that shrink like spinach when cooked but retain more of a bite. Peas, as you may know, are the fleshy seeds of the pea plant. The aroma of both ingredients is paired nicely with the pleasant skunkiness of shallots and leeks, and further enhanced by a wee bit of fat and salt.
Serve this as a side with… anything! Tofu and rice. Meat and potatoes. Pasta and family. Love and justice! Just be warned that pea shoots are one of the most expensive items in the produce section of the grocery mart. Continue reading “Peas, Pea Shoots, and Leeks (Vegan, Gluten Free)” →