Pea Tendrils With Baby Portabellas and Leeks

Pea tendrils are the young leaves and shoots of snow pea plants and taste like a cross between peas and spinach. The Chinese call them dau miu, and use them in soups and stir fries. Adapted from Bon Appetit!

• Ready In: 30 mins
• Serves: 2

Ingredients

• 2  tablespoons butter
• 1⁄2 cup leek, thinly sliced
• 2  garlic cloves, minced
• 4  ounces baby portabella mushrooms, sliced (also called crimini)
• 4  cups pea tendrils, about 4-inch long

Directions

1. Melt the butter in a large nonstick skillet over medium low heat.
2. Add the leeks and cover.
3. Let cook until leeks are soft but not brown, stirring often, about 7 minutes.
4. Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes.
5. Add the pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes.
6. Season with salt and pepper and serve. Enjoy!