Sautéed Eastern Cucumber Slices

Name: Sautéed Eastern Cucumber Slices
Yield: Serves 2 to 3
Ingredients: Optional: chervil leaves, snipped dill, and/or chives; 1 tablespoon butter; ½ teaspoon kosher salt; Optional: chervil leaves, snipped dill, and/or chives; Optional: chervil leaves, snipped dill, and/or chives; ¾ to 1 pound slim Oriental, Middle Eastern, or Armenian cucumbers; ¾ to 1 pound slim Oriental, Middle Eastern, or Armenian cucumbers; ¾ to 1 pound slim Oriental, Middle Eastern, or Armenian cucumbers

Preparation info

Serves
2 to 3

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Oriental, Middle Eastern, and Armenian cucumbers demonstrate their bright coloring, sweet and green flavor, and solid crunch when merely sliced, salted, and quick-sautéed. Both the look and taste suggest the very best of cuke and zuke—a superior quick-cooked side dish for seafood, poultry, veal, or pilafs.

Ingredients

¾ to 1 pound slim Oriental, Middle Eastern, or Armenian cucumbers
½ teaspoon

Side dish
Vegetarian
Gluten-free

Method

Rinse cucumbers. Cut into ¼-inch slices. Sprinkle with salt and toss. Let stand 15 to 30 minutes, as convenient.
Rinse slices in sieve, bouncing so all are well rinsed. Spread on towel. Pat dry.
Melt butter over moderate heat in skillet large enough to hold slices in a single layer. Add cucumbers and toss often, shaking the pan until slices are lightl