Ingredients

• 1 tablespoon canola oil
• 2 small garlic cloves, smashed
• 12 ounces fresh pea tendrils
• 1/2 cup low-salt chicken broth

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Instructions

1. Heat oil in heavy large skillet over high heat. Add garlic and sauté until beginning to brown, about 2 minutes. Remove garlic. Add tendrils; sprinkle with salt and pepper. Add chicken broth and sauté until greens are slightly wilted and heated through, about 2 minutes. Serve immediately.