Expendable Edibles - Pickled Broccoli Stems by Martha Rose Shulman |EXPENDABLE EDIBLES

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BROCCOLI STALKS

Level 1

Pickled Broccoli Stems

Yield: makes about ½ cup

By cookbook writer Martha Rose Shulman,

author of "The Very Best of Recipes for Health"

Says Shulman: “Kids and adults love these crunchy, garlicky pickles. One of my signature dishes, these are always on my coffee table for dinner guests to snack on because my son eats broccoli several times a week, and this is the perfect destination for the stems. If you buy your broccoli with the stems attached (as opposed to the crowns only), you’ll now feel like you’re getting a lot for your money.”

3 or 4 broccoli stems (from one bunch)

1/2 tsp. salt, preferably kosher salt

1 medium size garlic clove, minced or pureed

1 Tbsp. sherry vinegar

2 Tbsp. extra virgin olive oil

1. Peel broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick slices (as pictured above) Place in a jar, add salt, cover tightly and shake the jar to toss stems with salt. Refrigerate for several hours or overnight.

2. Drain water that has accumulated in the jar. Add garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks -within a day -while the stems’ color is still bright green.

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