I used pea tendrils from my Asian market for the greens and added extra garlic.
Not exact matches
It's not as labor intensive as shelling
peas but for salads, I trim away the tougher stalks,
using only the tips and
tendrils.
i also
use lots of herbs and their flowers, as well as microgreens like
pea tendrils, kale and radish greens.
In the culinary world,
pea greens have also achieved status as a sprout delicacy
used by gourmet chef's and in raw food cuisine for their spiraling
tendrils that have a unique and elegant look, perfect for food display.