Pea shoots are delicious and provide, fiber, beta carotene, vitamin C, and folate. Pomegranates provide a juicy kick while combating and preventing atherosclerosis!
Pair with a poach, boiled, basted, or gently fried eggs and you have a great start to the day.
1 pack organic pea shoots (you can find them in the herb and greens fridge at Ferraro’s)
2-3tbsp organic olive oil
Salt to taste
Cracked black pepper to taste
4 organic eggs cooked in your preferred method (optional)
The first step is to get those pesky pomegranate seeds out of their hull. My preferred method for this is scoring the pomegranate around it’s equator and then twisting it apart. From there you can hold each half over a large bowl, cut side down, and whack it with a wooden spoon. The seeds should fall-out but you may have to smash the hull quite hard! Don’t give up you will get better at this method as you practice it (If it is hard to envision the directions simply google “best way to open a pomegranate” and you will be presented with a plethora of interesting possibilities). If you get a lot of white pith in amongst the seeds just fill the bowl with water and the pith will float to the top where you can skim it off. Drain the seeds and set aside.
Next, chop the pea shoots in half. Then combine them with the drained pomegranate and drizzle olive oil over top while mixing. Season with salt and grind some black pepper and toss to combine again. Taste and if all is hunky-dory –serve!
Pair with your eggs (however you take em!) and enjoy!