1 Tablespoon oil
½ pound spinach, chopped coarsely
¼ pound pea shoot, chopped finely
Dash of sea salt and fresh pepper
Heat oil in a large skillet or wok on high until almost smoking. Add spinach and toss quickly until it starts to wilt, 15-30 seconds. Add the pea shoot and toss for another 15 second. Remove from heat to a serving dish and top with salt and pepper. Toasted sesame seeds are nice on top as well.
Enjoy the pea shoots chopped raw on salads too!
1 head of Cauliflower, quartered and then separated into florets
a handful of fresh arugula or steamed kale or chard
1 garlic clove, minced
1 stick of butter, room temperature (1/2 cup olive oil can be substituted)
1 Tablespoon Dijon mustard
2 tablespoons chopped parsley
salt and pepper
Boil water in two pans, one for cauliflower and another for kale/chard if you are using them over arugula. Whisk together garlic, butter/oil, Dijon, parsley salt and pepper. Steam cauliflower for 4-6 minutes until softened but not soft. Steam greens for 3 minutes and ay them out on a platter. Toss cauliflower in a bowl with a couple tablespoons of mustard butter to coat and adjust for taste with more butter or salt/pepper. Lay Cauliflower over the greens and enjoy.