So versatile and easy to cook. Saute some garlic/ onions with some oil until translucent. Then add stems with your liquid of choice (chicken stock, pork stock, water with lemon or white wine, or plain water, a light beer could even work). Simmer stems for 5 then add leaf. I like to add a little sweetness and acidity to counter bitterness (sugar, honey, beets would be nice)+(vinegar or citrus juice). Don't forget to season (salt and pepper). Cook until desired texture achieved.
No comments:
Post a Comment