Martha Rose Shulman's Marinated Broccoli Stems

Recipe Ingredients

3		Broccoli stems - (to 4)
1/4 teaspoon	1.3ml	Salt - (to 1/2)
1 teaspoon	5ml	Garlic clove (large)
1 tablespoon	15ml	White wine vinegar
2 tablespoons	30ml	Extra-virgin olive oil
		= (or use equal parts oil and vinegar)

Recipe Instructions

Peel 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.

Very finely chop the garlic or pass it through a press. Add 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.

This recipe yields 4 servings.

Each serving: 70 calories; 170 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 3 grams protein; 2.56 grams fiber.

Source:
The Los Angeles Times, 01-23-2002

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