Saffron, the world’s most expensive spice, brings a rich, golden yellow hue and exotic world-market flavor to what could be everyday potatoes and peas. Peas, here in the form of choice leaves and tendrils from the pea plant itself, and grilled potatoes make a delicious side dish!
3 to 4cupsloosely packed fresh pea shoots,coarsely chopped
1tablespoonwhite wine or water
2teaspoonsfresh lemon juice
Instructions
Scrub the potatoes and cut them into serving portions: If the potatoes are large, slice them lengthwise about ¾-inch thick. If they are small, cut them in half. Par-cook the potatoes in a vegetable steamer (or in a microwave oven) until they are just tender when pierced with a fork. Set aside until they are cool enough to handle.
Light a grill. Toss the potatoes with olive oil and season with salt and pepper. On a vegetable grilling accessory tray, grill over high heat, turning occasionally until lightly charred in spots and tender, 15 to 18 minutes. Transfer the grilled potatoes to a serving platter.
Heat a dry skillet over medium-low flame. With your fingers crush the saffron into the skillet and toast the saffron about 15 seconds, until it is just brittle, being careful not to burn it. Immediately add 2 tablespoons of olive oil. Increase the flame to medium and cook and stir the onions until they are translucent. Add the pea shoots and white wine and stir until the pea shoots are wilted. Remove from the heat and stir in the lemon juice. Season to taste with salt and pepper. Spoon the pea shoots over the grilled potatoes.
Notes
I wrote this recipe for our CSA farm share group in 2010! Should update and add photos!