Pea Shoots

Something new arrived in the CSA box last week: a large bunch of pea shoots.

What's fun about the box is the way it forces you to learn about new ingredients.

Pea shoots are often compared to spinach in taste and I agree with that but the leaves are not as thick so they are more delicate. There is also a peppery flavor that adds some complexity.

I got online and did some research. Did you know pea shoots have their own web site? It seems they are quite the rage in the UK.

To prepare, pull the leaves off and toss them into a salad spinner. Rinse and spin and you're ready to use them. Compost the stems. Use the delicate purple flower (if present) as a garnish.

You have lots of options with pea shoots:

• It is often an ingredient in Asian stir-fry. Add at the last minute and cook until wilted.
  
• Stir into pastas and risotto to add some color.
• Stir into soups and cook until wilted.
• Use as your green in salads.

Since I was still in exploratory mode, I decided to start with the salad option. I combined seeded slices of the Minneola Tangelos from the box with a handful of washed leaves of pea shoots. A sprinkling of Parmesan cheese and some dressing created a great salad to finish the meal.