1/4 pound pea greens
1 green onion (optional)
1 tablespoon extra-virgin olive oil
Salt to taste
Lemon juice to taste (optional)

Rinse the pea greens in cool water and shake off excess water. Don’t bother to pat or spin dry, since you want a bit of water clinging to the vines.

If you want to add a bit of extra flavor, mince the green onion.

Heat a very large frying pan or a wok over high heat. Add a splash of oil.

Once the pan or wok is hot, add the green onion, if using, and cook, stirring, until fragrant, about 30 seconds.

Add the pea greens and cook, stirring frequently, until the pea greens wilt and soften, about 3 minutes.

Season the greens to taste with salt. Drizzle with a bit of high-quality extra-virgin olive oil (lemon-infused oil is particularly lovely on pea greens) and add a squirt of lemon juice, if you like.

Variations:

• Drizzle with soy sauce and toasted sesame oil at the end.
• Use freshly grated ginger along with the green onion.
• Substitute green garlic for the green onion.
• Add about 1/2 teaspoon freshly grated lemon zest at the end.