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.

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Wipe the baby portabella mushrooms with a clean, damp cloth to remove any dirt. Slice them into 1/4-inch thick pieces.

Step 3

Peel and mince the garlic cloves.

Step 4

Heat the olive oil in a large skillet over medium heat. Add the butter and let it melt completely.

Step 5

Add the sliced leeks to the skillet and sauté for 5-7 minutes, stirring occasionally, until they are softened and slightly golden.

Step 6

Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.

Step 7

Stir in the sliced baby portabella mushrooms. Cook for 4-5 minutes, stirring occasionally, until the mushrooms have released their moisture and are tender.

Step 8

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.

Step 9

Season the dish with salt and black pepper. Stir in the lemon zest and lemon juice for a bright, fresh flavor.

Step 10

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

Serving size	(1099.0g)

Amount per serving	% Daily Value*
Calories	755.1

Total Fat 43.8g	0%
Saturated Fat 12.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 31mg	0%
Sodium 1328.6mg	0%
Total Carbohydrate 82.4g	0%
Dietary Fiber 21.7g	0%
Total Sugars 30.9g
Protein 30.5g	0%

Vitamin D 15.9IU	0%
Calcium 458.7mg	0%
Iron 19.0mg	0%
Potassium 2739.9mg	0%

*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.

Source of Calories

Fat: 46.6%

Protein: 14.4%

Carbs: 39.0%