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Martha Rose Shulman's marinated broccoli stems

Time 10 minutes
Yields Serves 4
Martha Rose Shulman’s marinated broccoli stems
1

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.

2

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.


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