Garlic Pea Tips Recipe

Rinse and dry

Rinse the pea tips thoroughly in a large bowl of cold water to remove any grit. Lift out, drain in a colander, and gently spin or pat dry with clean kitchen towels or paper towels. Trim any tough stems if present; leave tender stems attached.

Prep garlic and nuts

Peel and thinly slice 4 garlic cloves. If using nuts, toast 2 tbsp pine nuts or sliced almonds in a dry skillet over medium heat, stirring, until lightly golden (2–3 minutes). Transfer nuts to a small bowl to stop cooking.

Heat fat and sweat garlic

Place a large skillet over medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. When butter is melted and the foam subsides, add the sliced garlic in a single layer. Cook, stirring or tossing frequently, until garlic is fragrant and just beginning to turn golden at the edges, about 1 to 1½ minutes. Watch carefully to avoid burning.

Add red pepper flakes (optional)

If using, sprinkle 1/4 teaspoon red pepper flakes into the garlic and stir for 10 seconds to bloom the flavor.

Cook pea tips

Add the 8 cups of pea tips in two or three batches, adding enough to fit without over-crowding. Toss gently with tongs to coat in the garlicky butter-oil. Cook just until the leaves are wilted and stems are bright green and tender, about 2–3 minutes total. Continue adding remaining pea tips and repeat until all are wilted.

Season and finish

Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Remove skillet from heat and drizzle 1 tablespoon fresh lemon juice over the pea tips. Toss to combine. Taste and adjust salt, pepper, or lemon as desired.

Transfer the garlic pea tips to a warmed serving bowl or plate. Sprinkle the toasted nuts and 2 tablespoons grated Parmesan over the top if using. Serve immediately as a side vegetable or as a bed for grilled fish or chicken.