Cucumbers hit a pan of hot oil and the taste and texture change dramatically. There’s still some crispness, but they’re smooth and delicious. And the green color turns almost iridescent.
|Salt and pepper, to taste|
|1||tablespoon olive oil|
|2||tablespoons chopped fresh basil|
1. Peel the cucumbers and halve them lengthwise. With a teaspoon, scoop out the seeds. Cut the halves into thick 2-inch sticks. In the colander, layer them with salt. Place on a bowl and set aside for 15 minutes. Pat dry.
2. In a large skillet, heat the olive oil. Add the cucumbers and pepper. Cook, stirring constantly, for 2 minutes or until they start to turn iridescent. Taste for seasoning and add more salt, if you like. Sprinkle with basil. Sheryl Julian