Sautéed Cucumbers with Shallots
small shallot, thinly sliced crosswise into rings
Handful of chopped tender herbs, such as dill, parsley, chives, or a mix (optional)
If you’re using Persian cucumbers, you won’t need to remove the seeds. If you’re using another kind and notice a collection of seeds inside, scoop them out with a spoon. As for peeling: It’s up to you. The added texture of the skins is pleasant, unless the skins happen to be coated in wax or are especially bitter. You could use red onion or scallion instead of shallot. And nix the herbs. There’s lots of flexibility here.
- Cut off the ends of each cucumber, and cut each cucumber in half lengthwise. If the cucumbers have seeds, seed them using a spoon. Cut the halves into irregular ½- to ¾-inch chunks.
- In a large skillet, heat the butter over medium-low heat until it is melted. Add the shallots and cook, stirring, until they have turned translucent, a couple of minutes. Add the cucumber pieces and a large pinch of salt and cook, stirring frequently, until the cucumber pieces soften slightly. You want them to retain their crunch but be slightly squidgy. Taste for salt and add more if needed. Add the herbs, if using, and toss. Serve with pretty much anything you want.
Scott Hocker is a writer, editor, recipe developer, cookbook author, and content and editorial consultant. He has worked in magazines, kitchens, newsletters, restaurants and a bunch of other environments he can’t remember right now. He has also been the editor in chief of both liquor.com and Tasting Table.