As with most leafy green vegetables, pea greens are nutrient-dense. A two cup serving contains considerable amounts of Vitamins A, B-6, C, E, and K, folate, thiamin and riboflavin. Pea greens are also low in calories, with a scant 160 calories in that two cup serving, and absolutely no fat.
To prepare your pea green shoots, rinse them carefully in cool water and dry gently on kitchen paper.
Cooked shoots are generally steamed or fried very lightly. Commonly, they are combined with ginger, garlic, and other Asian vegetables like bamboo shoots and water chestnuts.
Many Asian restaurants use pea greens as a serving bed for meats, especially for shrimp or pork.
Pea greens are also delicious when stir fried with sesame seeds and mushrooms.
Eaten fresh, pea greens are an excellent replacement for spinach with a fresh, crisp flavor.
For simplicity, enjoy them raw with a splash of lemon juice, or combine them with strawberries and balsamic vinegar for a delicious and unusual spring salad.
Pea greens provide an interesting alternative to common salad greens and are growing in popularity both at home and in haute cuisine.