Marinated Broccoli Stems

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Marinated Broccoli Stems

 

3 to 4 broccoli stems

1/4 teaspoon salt

1 large garlic clove

1 tablespoon white wine vinegar

2 tablespoons extra-virgin olive oil

 

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.

Makes 4 servings.

Calories 70, Fat 1 g, Carbs 5 g, Sodium 170 mg, Fiber 2.5 g.