Sauteed Pen Tendrils
Makes 6 servings.
2 tablespoons olive oil
4 garlic cloves
2 tablespoons butter
1 pound pea tendrils or pea shoots
Heat oil in large skillet over medium high heat. Add garlic; cook until golden, about 2 minutes. Discard garlic
Add butter, then pea tendrils. Cover: cook just until wilted, stirring often, about 5 minutes for pea tendrils or
2 to 3 minutes for pea shoots. Season with salt and pepper.
Note: Recipe can easily be reduced for smaller quantities of pea tendrils or pea shoots.