Pea Tendrils

Pea tendrils, also known as pea shoots or pea sprouts, are young and tender tendrils that grow from the tops of pea plants. They are delicate, leafy greens with thin, curly stems and small, bright green leaves. The taste of pea tendrils is often described as mild and slightly sweet, with a subtle hint of the distinct flavor found in mature peas. The texture is tender and crisp, providing a pleasant crunch.

Prep

Rinse. The whole tendril is edible. Sometimes the stems get a little woody at the ends and can be removed. Eat raw or cooked.

Storing

It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

How to use:

• Salads: Add pea tendrils to your favorite salad greens for an extra layer of texture and flavor.
• Stir-fries: Toss pea tendrils into stir-fries towards the end of cooking. Their tender texture and subtle flavor make them a perfect addition to stir-fried vegetables, meats, or noodles.
• Sandwiches and Wraps: Layer pea tendrils in sandwiches or wraps to add a crisp and refreshing bite. They can provide a light and delicate crunch, along with a touch of sweetness.
• Soups and Stews: Add pea tendrils to hot soups or stews just before serving. They will wilt slightly, adding a pop of green color and a burst of freshness to the dish.
• Pasta Dishes: Mix cooked pea tendrils into pasta dishes like spaghetti or fettuccine. The tendrils will add a delicate and vibrant element to the pasta, complementing the other ingredients.
• Pesto or Sauce: Blend pea tendrils with garlic, nuts, cheese, and olive oil to make a flavorful pesto or sauce. Use it as a spread, dip, or toss it with cooked pasta for a quick and vibrant meal.
• Side Dish: Sauté pea tendrils with garlic and olive oil for a simple and nutritious side dish. The gentle cooking will help retain their delicate flavor and texture.

Recipes

• Garlicky Pea Tendrils

Collard Greens

Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.

Prep

Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.

How to use:

• Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
• Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
• Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
• Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
• Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
• Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.

Recipes

• Collard Wrap
• Southern Collard Greens

Pak Choy

Pak choy, similar to bok choy or Chinese cabbage, is a leafy green vegetable widely used in Asian cuisines. It features dark green, crinkled leaves with white, crunchy stalks. Pak choy has a mild, slightly peppery flavor, and both the leaves and stems are edible. It is highly versatile, commonly stir-fried, sautéed, or used in soups and stews. Pak choy's tender, succulent texture and earthy taste make it a popular choice for adding a nutritious, leafy green component to a wide range of Asian and international dishes.

Prep

Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.

Storage

It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

How to Use

• Stir-Fry: One of the most common methods is to stir-fry pak choy. Cut it into bite-sized pieces, then sauté in a hot pan with garlic, ginger, and your choice of protein. Finish with a sauce of soy sauce, oyster sauce, or your preferred stir-fry sauce.
• Soups and Stews: Pak choy is a great addition to soups and stews. Add it toward the end of cooking to retain its crisp texture.
• Salads: Use raw or blanched pak choy leaves in salads. They add a refreshing crunch and mild flavor.
• Side Dish: Steam or blanch pak choy and serve it as a simple side dish with a drizzle of soy sauce and a sprinkle of sesame seeds.
• Grilled: Brush pak choy with olive oil and grill it for a smoky flavor and tender-crisp texture.
• Pickled: Pak choy can be pickled for a tangy and crunchy condiment or side dish.
• Braised: Braise pak choy in a flavorful broth with garlic, ginger, and soy sauce for a savory side dish.
• Asian Noodle Dishes: Add pak choy to noodle dishes like ramen or lo mein for a vegetable boost.
• Filling for Dumplings: Finely chop and sauté pak choy to use as a filling for dumplings, along with minced meat or tofu.
• Sandwiches and Wraps: Use whole or sliced pak choy leaves as a fresh and crunchy element in sandwiches or wraps.

Recipes

• Sauteed

Mung Bean Sprouts

Mung bean sprouts are, crisp, and crunchy sprouts that emerge from germinated mung beans. These sprouts are commonly used in various cuisines, particularly in Asian dishes. Mung bean sprouts have a delicate and mild flavor, with a slight nuttiness.

Prep

Rinse. Eat raw or cooked.

Storing

To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

How to use:

• Salad: Add mung bean sprouts to your favorite salad recipe for a crunchy texture and a boost of nutrition.
• Stir-fry: Stir-fry mung bean sprouts with vegetables like bell peppers, mushrooms, and onions for a quick and easy meal.
• Sandwiches and wraps: Use mung bean sprouts as a filling for sandwiches or wraps, along with other vegetables and your favorite protein.
• Soups and stews: Add mung bean sprouts to soups and stews for a refreshing crunch. They are delicious in Asian-style soups like miso soup or tom yum soup.
• Spring rolls: Use mung bean sprouts as a filling for fresh spring rolls, along with other vegetables and your favorite protein.
• Toppings: Use mung bean sprouts as a topping for dishes like ramen, pho, or bibimbap, along with other toppings like scallions, cilantro, and sesame seeds.

Recipes

• Mung Bean Sprout Noodle Stir-fry

Baby Turnips with Greens

Baby turnips with greens have a delicate and mild flavor, with a slightly sweet and earthy taste. The turnip roots have a crisp and crunchy texture, while the greens are tender yet little prickly. They can be enjoyed raw in salads for a refreshing crunch or cooked in various dishes such as stir-fries, soups, or roasted alongside the greens.

Prep

Rinse. The whole turnip is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.

Storing

Store the turnips and greens separately.

It's best to use leaves within a few days for optimal flavor. To store it, place unwashed leaves in a perforated plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.

Turnip roots can keep for months in the refrigerator.

Preserving

• Freezing: Turnips can be blanched and frozen for long-term storage. Start by cutting the turnips into your desired shape (slices, cubes, or wedges). Blanch them in boiling water for a couple of minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry the turnips before packaging them in airtight freezer bags or containers. Label and date the packages, then store them in the freezer for up to 10 to 12 months.
• Fermenting: Fermenting turnips creates a tangy and flavorful product. Grate the turnips, then place them in a clean jar. Prepare a brine solution by dissolving salt in water (approximately 2 tablespoons of salt per quart of water). Pour the brine over the grated turnips, ensuring they are completely submerged. Place a weight on top to keep the turnips submerged and cover the jar loosely with a lid. Allow the turnips to ferment at room temperature for a few days to a week, depending on your desired level of fermentation. Taste after a few days. Once fermented, secure the lid tightly and store the jar in the refrigerator.
• Pickling: Turnips can be pickled to preserve their crispness and add a tangy flavor. Prepare a pickling brine by combining vinegar, water, salt, sugar, and your choice of spices. Bring the brine to a boil, then let it cool. Peel and slice the turnips, then pack them into sterilized jars. Pour the cooled brine over the turnips, ensuring they are fully submerged. Seal the jars with sterilized lids and store them in the refrigerator. Allow a few days for the flavors to develop before enjoying the pickled turnips.

How to use:

• Roasted: Toss turnip cubes or wedges with olive oil, salt, and pepper, then roast them in the oven until they are tender and slightly caramelized. I like to roast the leaves for the last few minutes of cooking. Full recipe below.
• Mashed: Cook peeled and cubed turnips until they are soft, then mash them with butter, milk or cream, and your choice of seasonings. This creates a creamy and flavorful alternative to mashed potatoes.
• Soups and stews: Add turnip chunks to hearty soups and stews for added texture and flavor. They absorb the flavors of the broth and provide a subtle earthiness to the dish. You can add leaves in the last few minutes.
• Salads: Slice or grate raw turnips and incorporate them into salads. They add a crunchy and slightly peppery element to the mix.
• Stir-fries: Cut turnips into thin matchsticks or slices and stir-fry them with other vegetables and proteins. Their firm texture holds up well to the heat, and they can provide a unique flavor and texture to your stir-fry.
• Pickled: Slice turnips thinly and pickle them in a mixture of vinegar, sugar, and spices. This preserves their crunchiness and adds a tangy, savory element that pairs well with sandwiches, burgers, or as a condiment.
• Leaves can be added to any of the above dishes. They don't need to be cooked long and should be added in the last few moments of cooking.

Recipes

• Roasted Turnips My fave!