Anytime I see pea tendrils (some people call them pea shoots) at the Santa Monica Farmer's Market, I snatch 'em up. I grew up eating them (I'm Chinese) and for me, it's much more rewarding to eat this than sautéed spinach -- much more texture and flavor.
1 bunch of pea tendrils (washed and trim the ends)
2 cloves of garlic
1 tablespoon of oil
Salt to taste
Heat the sauté pan. Once the pan gets hot, add the oil and garlic for a minute. Add the pea tendrils, sauté until wilted and tender (al dente) for a few minutes. Add salt to taste and you're done.