Young snow pea shoots remind me to relish early spring. The vivid green and fun curls make me smile, and their addition to our plates gives life to the meal and brings subtle joy to an often harried dinner routine. (Two little boys under three keep me on my toes in the kitchen!)
The recipe is simple, but the aromatics add just the right amount of complexity to fresh greens.
1/4-1/2 lb Young Snow Pea Shoots
1/2 Red Bell Pepper
1/2 Medium Yellow Onion (diced)
1 clove Garlic (minced)
1/4C Olive Oil
Salt and Pepper to Taste
Heat the olive oil over medium heat until hot. (Please remember…There is a big difference between high and medium heat, and taking your time while cooking can make a world of difference.) Add garlic and sauté for 1 minute, add onion and pepper and continue cooking for around 3 minutes or until onion is translucent. Add Snow Pea leaves and cook until bright green and tender. Season to taste with salt and/or pepper. Serve warm.
Serves 2-4 as a side dish.
*Gluten, dairy, soy, egg, corn, nut, fish, etc. free. Allergy friendly!
Substitution: If mom or baby isn’t tolerating even a small amount of garlic, consider substituting with 1/4tsp asafoetida. (though a stinky spice when raw, in cooked dishes it transforms into a wonderful garlic, onion, or leek replacement that also works as a gentle digestive aid)
