Martha Rose Shulman's marinated broccoli stems

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

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.


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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