Sautéed Broccoli Stems

1 cup broccoli stems, peeled and julienned
2 tablespoons butter
1/4 teaspoon freshly grated nutmeg
water
salt and pepper

1. Place broccoli stem strips into cold water and refrigerate for 30 minutes. Drain.
2. Bring salted water in a large pot to a boil and add the broccoli stems, blanching for 1 minute.
3. Transfer the broccoli to an ice bath to prevent further cooking.
4. Melt the butter in a large skillet over medium heat and add the nutmeg, stirring until fragrant.
5. Drain the broccoli and coat in the nutmeg infused butter. Season with salt and pepper and serve immediately.

Makes 4 servings