1 tablespoon oil
2 small garlic cloves (bashed & smashed)
1 big handful of fresh pea tendrils (or a really big couple handfuls if you are super hungry)
1/2 cup chicken stock (or other salty stock concoction if you make your own?)
Heat oil in heavy large skillet over high heat. Add garlic and sauté until beginning to brown, about 2 minutes (though don't over fry the garlic, as there is nothing good about black burnt garlic - & we have all been there!). Remove garlic. Add pea tendrils; sprinkle with salt and pepper. Add chicken stock and sauté until greens are slightly wilted and heated through, about 2 minutes. Serve immediately.