Sautéed Pea Tendrils with Calabrian Chile

Pea tendrils are one of spring’s many delights. Beautiful, crispy, and mild, pea tendrils make a lovely substitute for spinach in the spring months. I quite prefer pea tendrils to spinach anyway, as the little shoots stay crisp for a nice textural element, and I find the little curly q’s to be utterly adorable. There’s an extra sustainability bonus here, too; pea tendrils are the mature leaves of the snap pea plant, a part of the plant that is generally discarded in favor of the vegetable i