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

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.