Pan-Fried Broccoli Stems

• 4 to 8 thick broccoli stems
• About 4 tablespoons grape seed oil or olive oil
• Salt to taste

1. Peel broccoli stems and slice crosswise, very thin, about 1/8 inch.
2. (Dont slice paper-thin because then its too easy to burn them.)
3. Heat a heavy skillet over high heat and add enough oil to coat well (about 1/8 inch of oil in the pan).
4. When oil is hot add broccoli stems in a single layer.
5. (Dont add too many at a time because they will cook quickly and you need to turn them all over before they burn.)
6. Turn heat down to medium-high and cook broccoli stems until edges are lightly brown, then flip over with tongs.
7. Cook for 30 seconds to a minute more and remove from oil.
8. Drain on paper towels, sprinkle with salt, and let cool for about a minute before eating.
9. Continue with all of the broccoli stems, adding oil as needed.

broccoli stems, oil, salt

Taken from cooking.nytimes.com/recipes/1016579 (may not work)