My Material Life

My Favorite New Way to Eat Broccoli

I printed this recipe for Pickled Broccoli Stems by Martha Rose Shulman from the New York Times about a year ago, finally started making it a couple of weeks ago, and now I can’t seem to stop.  It’s just so easy, so good and so different – I never thought about doing anything with broccoli stalks before.  Even just cut and salted they are a revelation!  Note:  I like to use just under 1 tablespoon of the sherry vinegar called for in the recipe.

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