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Broccoli stems have many of the same vitamins and antioxidants found in the florets, too many to just discard.   Here's a crispy, tasty way to use them up. 


Broccoli Stem Pickled Pennies

3 or 4 broccoli stems
2 teaspoons salt
1 or 2 garlic cloves, finely minced
1 tablespoon olive oil
2 teaspoons apple cider vinegar

Peel the skin from the broccoli stems.  Thinly slice them diagonally, discarding the tough end.  Place the slices and salt in a glass jar or covered plastic bowl.   Leave in the refrigerator overnight.

Mix garlic, oil and vinegar.  Drain all the salty water from the sliced broccoli stems. Add the oil mixture and shake well.  Return to the refrigerator for several hours or overnight before serving.

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