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First I sautéed some minced shallot and one very thinly sliced seeded green chile (small skinny kind) in sunflower oil. Then I added the washed leaves (and a very few of the thin stems) and a little S&P, tossed, covered, and cooked the whole thing for about 10 minutes. The outcome was a nice dark green veg, but alas not much of the cucumbery flavor I first noticed, nor much squash flavor either.


It was a good experiment, but at $3 for a bunch that just about fed the two of us, I'm not sure I'll get them again.


OTOH, maybe this means that next year they will have chayote! :) Definitely something to look forward to.

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