In my garden right now I have about 1,000 pea vines. They aren’t sweet eating peas. They are a cover crop of Austrian winter peas in one of my garden beds (worked back into the soil, they infuse nitrogen back into the soil). They also make tasty (if maybe not the most tender) pea vines that I feel no guilt in plucking for fear of diminishing my sweet pea harvest. And, it’s nice to have a little something to pick now other than herbs and rhubarb.
So, for lunch today, a little spring take on a salad nicoise… no tuna, but plenty of potatoes, an egg, pea vines, and some fresh spring peas with the simplest vinaigrette.
If your pea vines are a little tough, you could lightly blanch them first; I just used mine raw.