Sauteing them highlights their delicate flavor. Start with a handful and work your way from there.

all you need is:

2 tablespoons butter (cut in small pieces or olive oil, or a combination)
Salt (to taste)
Optional: Fresh lemon juice (to taste)

-Heat a large frying pan or saute pan over high heat. Once hot, add the butter and/or oil. Let it melt and/or heat. Add the shoots and cook, stirring, until they're wilted. The high heat and stirring help any liquid the leaves release evaporate quickly.

Toss them with some pasta or anywhere else you might use a sauteed green like spinach, etc.