I picked one leaf, being careful to not get poked
(but was poked anyway of course)
I shaved off all of the spines with a sharp paring knife, trimmed the outer edge, and thinly sliced them.
Then I sauteed them for about 5 minutes in a bit of grapeseed oil along with some slivered elephant garlic and white onion.
Monday, August 11, 2008