We were passing through Vermont en route to Lake George, New York when we found these. Annette had asked for something green and spring to accompany a chowder dinner or perk up a salad.
I had never tried pea greens before, but they were wonderful! They are tender-crisp, filled with water like bean sprouts. I think their best use is as a garnish or in a salad. I might float some atop a cream soup.
I found the pea greens to be more flavorful than bean sprouts and crisper than alfalfa sprouts, with a delicate flavor that evokes springtime.
I saved a pinch of them to dress up a grilled Clem's Sausage patty. Their cool crispness and spring flavor made the perfect contrast to the rich, spicy pork.
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