Pickled Broccoli Stems

Name: Pickled Broccoli Stems
Total time: 10 min
Ingredients: 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

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Total: 10 minutes

Servings: 1.5

Cost: $14.12 /serving

Author : Martha Rose Shulman

broccoli dairy free gluten free

Ingredients

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3 or 4 broccoli stems (from one bunch)1/2 teaspoon salt, preferably kosher salt1 medium size garlic clove, minced or pureed1 tablespoon sherry vinegar2 tablespoons extra virgin olive oil

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Instructions

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Step 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.

Step 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.