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Sautéed Baby Spinach & Pea Tendril



1 lb. pea tendrils
3 lb. baby spinach
1 tbs. garlic, chop
1 oz. wheat berries, cooked
2 tbs. olive oil
1 oz. butter
salt and pepper to taste


Salute the chopped garlic until olive oil and butter until golden brown. Add in the pea tendrils and baby spinach and mix until vegetables have wilted. Sprinkle the cooked wheat berries on top.