Broccoli & Garlic Scape Slaw

Tod Dimmick

Throw out tender broccoli stems? Nonsense! Quick work with a food processor yields a tasty slaw that can be used a number of ways.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

3-4 broccoli stems*, bottom inch of the stem removed, scrubbed, and sliced into pieces narrow enough to fit in a food processor feed tube
4 garlic scapes (or a couple of crushed garlic cloves)
3 tablespoons olive oil
1 cup chicken stock (or 1 cup water and 1 bouillon cube)
Salt to taste (if using chicken stock - bouillon has lots of salt)
1 can (15 ounces) Cannellini beans (optional)

Run the broccoli stems and the garlic scapes through a food processor equipped with the coarse shredding blade. Heat the oil in a saute pan over medium heat and cook the shredded broccoli, stirring, for 5 minutes. Add the chicken stock and salt (or the bouillon), cover and cook over medium heat for another 5 minutes, stirring occasionally, or until tender. Add the Cannellini beans if using, heat for another minute, and serve.

*Test the tenderness of your broccoli stems by taking a small bite - if they are crunchy, they are good to use.  Tough and woody, not so much.  Use those for compost.

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