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0nDaFence 3 points ago +3 / -0

I've done this method along with Par-boiling Blanching prior to coating and baking. The Par-boil blanching gets rid of a lot of the bitterness and greens them up nicely.

Can also slice in 1/2 and sauté in a skillet with Butter and Garlic.

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deleted 2 points ago +2 / -0
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0nDaFence 2 points ago +2 / -0

Oh! You are correct on blanching. That's what I did. Used the wrong term. Salt boil for 2-3 min then chill in ice water.