Wilted Pea Shoots with Wild Mustard Flowers


  • Olive oil – 4 tablespoons
  • Garlic – 2 cloves garlic
  • Cherry tomatoes – About 10 cherry tomatoes, halved
  • Sea salt – 1/4 teaspoon
  • Pea shoots – About 5 stuffed cups of pea shoots
  • Mustard flower – About 10 stems of wild mustard flower, flowers snipped off


  1. In a large saucepan, heat the olive oil over medium-high. It will seem like a lot of olive oil, but trust me, you want it!
  2. Add the garlic and sizzle for about 2 minutes.
  3. Add the tomatoes and lightly crush them with a spatula.
  4. Add the sea salt, and let the garlic and tomatoes simmer for about 5 minutes.
  5. Add the pea shoots and toss briefly before removing the pan from the heat.
  6. Immediately serve onto plates, and top with a generous handful of mustard flowers