Pea shoots: a quick fix for the home cook
4 scallions, whites and about 2 inches of the greens thinly sliced
1/2 cup sliced blanched almonds
Salt
Trim off and discard any tough ends of the pea tendrils. Rinse the trimmed pea greens in cold water and then drain them. Do not use a spinner; you want to retain some water on the leaves.
In a 14-inch saute pan, heat the olive oil over high heat. Add the garlic, scallions and almonds all at once and cook, stirring constantly, until the garlic and almonds start to turn golden brown. (Longer is better than less).
Add the pea greens and cook, stirring, until they wilt and soften, about 3 minutes.
Season to taste with salt and serve immediately.
(Mario Batali is the award-winning chef behind 25 restaurants including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)
