pea greens — if you can find them—a leafy sprout could be substituted or these could be omitted
Pea greens are rich in vitamins A, C, and K, as well as folate and minerals including iron and potassium. They provide dietary fiber and are low in calories while offering a concentration of plant-based nutrients typical of young leafy greens.
About
Pea greens are the tender, leafy shoots of legume plants in the genus Pisum, harvested in their immature stage before pod formation. They consist of young stems, leaves, and tendrils and are characterized by a delicate, herbaceous appearance with a pale to medium green coloration. The flavor is distinctly sweet and grassy with subtle legume undertones, and the texture is tender and crisp. Pea greens are distinguished from mature pea plants and pea sprouts by their more developed foliage and size, occupying an intermediate stage of plant growth typically harvested 3-4 weeks after germination.
Culinary Uses
Pea greens are valued as a delicate garnish and salad component, particularly in contemporary cuisine where their sweet, tender qualities complement both light vinaigrettes and creamy dressings. They are frequently used in spring salads, as a bed for grilled proteins, or as a finishing element in vegetable dishes and soups. Their mild flavor makes them suitable for raw applications, though they may also be briefly wilted into warm dishes. Pea greens pair well with peas themselves, fresh cheeses, citrus, and early-season vegetables, and are common in fine dining presentations where visual appeal and delicate texture are priorities.