Pan-Fried Broccoli Stems

Standard

CHIPSNever throw away your broccoli stems again. Peel the tough skin on the stalks and cut into 1/8th inch slices. If you slice on the diagonal you will create more surface area and a more attractive final product. Pan fry using the broccoli stems in olive oil for a couple of minutes, turning as they brown, and removing to paper towels to drain. Sprinkle with sea salt to taste and serve. A wonderfully tasty, healthy snack or side.


PAN-FRIED BROCCOLI STEMS (Serves: 4)

Ingredients

  • 4 to 8 thick broccoli stems
  • About 4 tablespoons grape seed oil or olive oil
  • Salt to taste

Directions

  1. Peel broccoli stems and slice crosswise, very thin, about 1/8 inch. (Don’t slice paper-thin because then it’s too easy to burn them.)
  2. Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil in the pan). When oil is hot add broccoli stems in a single layer. (Don’t add too many at a time because they will cook quickly and you need to turn them all over before they burn.) Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs. Cook for 30 seconds to a minute more and remove from oil. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating.
  3. Continue with all of the broccoli stems, adding oil as needed.

~ CookingNYTimes.com ~

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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