Frugal Healthy Recipe: Marinated Broccoli Stems

By Marissa Bognanno, Professional Chef & Foodie, and Author of The Boot Blog

I know. You’re like, “marinated, what?” But trust me on this one. I learned this trick recently to salvage broccoli stems and it’s become a new favorite, not to mention super healthy, snack. First, you must know that in the mornings while hanging my laundry on the balcony and mopping the floor (the Italians have made me so domestic) I listen to food podcasts. It’s inspired me to step out of my food routine and try new things. Enter the stems. I always wondered if they were edible until I heard Martha Rose Shulman on the The Splendid Table explain, 

"Peel the stems, slice them up into thin rounds, put them in a jar, put a half teaspoon of salt in that jar, shake it, put it in the refrigerator overnight, and then it will draw off the water. Pour that out and toss it with garlic, olive oil and vinegar, and you've got a marinated broccoli stem or pickle that is so good... Everybody loves it."

Sold, right? Who doesn’t love a pickle? And a broccoli pickle at that.
 *the water here was purely esthetic!
What are you snacking on?
P.S. Today my post on how to make espresso will be featured on Foodista as the Drink Blog of the Day! And I'm guest posting on FEST - check it out!

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