Pickled Broccoli Stems
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.
This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week's recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
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Related
Recipes for Health: Broccoli Takes Center Stage (February 2, 2009)
3 or 4 broccoli stems (from one bunch)
1/2 teaspoon salt, preferably kosher salt
1 medium size garlic clove, minced or pureed
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
1. Peel the 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 the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.
2. Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.
Yield: Makes about 1/2 cup
Advance preparation: These are best served within a day, so that the green color doesn't fade.
1/2 teaspoon salt, preferably kosher salt
1 medium size garlic clove, minced or pureed
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
1. Peel the 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 the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.
2. Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.
Yield: Makes about 1/2 cup
Advance preparation: These are best served within a day, so that the green color doesn't fade.
Find this recipe at:
http://www.nytimes.com/2009/02/03/health/nutrition/03recipehealth.html
http://tinyurl.com/bpdp4e
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