Pea Tendrils with Baby Portabellas and Leeks
Bright, fresh, and packed with earthy flavors, this recipe for Pea Tendrils with Baby Portabellas and Leeks is a celebration of seasonal vegetables at their finest. Tender pea tendrils are delicately wilted alongside sautéed leeks and baby portabella mushrooms, creating a harmonious blend of textures and flavors. A hint of garlic, a touch of butter, and a burst of citrusy lemon zest elevate this dish to gourmet status. Perfect as a quick side dish or a light vegetarian main course, this recipe comes together in just 25 minutes, making it ideal for busy weeknights or elegant dinner parties alike. Healthy, flavorful, and easy to prepare, this dish is a delightful way to showcase the natural beauty of fresh, wholesome ingredients.
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Recipe Information
Ingredients
- 4 cups pea tendrils
- 8 oz baby portabella mushrooms
- 2 medium leeks
- 3 cloves garlic
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp lemon zest
- 1 tbsp lemon juice
Instructions
Clean the leeks thoroughly by cutting off the dark green tops and root ends. Slice the leeks in half lengthwise and rinse under running water to remove any dirt or sand. Slice the leeks crosswise into 1/4-inch pieces.
Wipe the baby portabella mushrooms with a clean, damp cloth to remove any dirt. Slice them into 1/4-inch thick pieces.
Peel and mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat. Add the butter and let it melt completely.
Add the sliced leeks to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are softened and slightly golden.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Stir in the sliced baby portabella mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.
Add the pea tendrils to the skillet and toss gently to combine. Cook for 2-3 minutes, just until the pea tendrils are wilted but still vibrant green.
Season the dish with salt and black pepper. Stir in the lemon zest and lemon juice for a bright, fresh flavor.
Remove the skillet from heat and transfer the mixture to a serving dish. Serve warm as a side dish or light vegetarian main.
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 30.9 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 459 mg | 35% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
