Ingredients

• 3 tablespoons butter
• 1 cup thinly sliced leek (white and pale green parts only; about 1 medium)
• 2 garlic cloves, minced
• 8 ounces crimini mushrooms, sliced
• 8 cups pea tendrils, left intact

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Instructions

1. Melt butter in large nonstick skillet over medium-low heat. Add leek; cover and cook until leek is soft but not brown, stirring often, about 7 minutes. Increase heat to medium-high; add garlic and mushrooms and sauté until mushrooms begin to brown, about 7 minutes. Add pea tendrils; cook until pea tendrils just begin to wilt, tossing often, about 3 minutes. Season with salt and pepper.