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Appetizers, Vegetarian

Martha Rose Shulman's marinated broccoli stems

Sputnik came to mind the first time I bought kohlrabi, that odd-looking member of the cabbage family, with its enlarged corm and stems shooting upward all in the same direction. Buy a kohlrabi, cut off the leaves and you will ... Read more

Total time: 10 minutes plus 10 hours chilling | Serves 4
  • 3 or 4 broccoli stems
  • 1/4 to 1/2 teaspoon salt
  • 1 large clove garlic, very finely chopped or pressed
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil (or use equal parts oil and vinegar)

Step 1Peel the broccoli stems and cut them into 1/16- to 1/8-inch-thick slices. Toss the stems with the salt in a jar and refrigerate overnight. In the morning, pour off all of the water that has accumulated in the jar.

Step 2Add the garlic, vinegar and oil to the jar, stir well and refrigerate for several hours. These keep for a week or more, but the color will fade.

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