sautéed chayote

• 2 chayote squash, oeeled
• 1/3 c onion, minced
• 4 cloves garlic
• 1/4 tsp salt
• 1 1/2 c chicken broth

directions

1. Slice off top and bottom of chayote and perl. Remove excess skin from crevices. Cut in half and carve out seed. Cut into 1/4” slices.
2. Mince onion. Cut garlic into thin slices.
3. in a frying pan, heat approx 2 Tbs neutral oil. Add garlic and onion and sauté 1-2 mins.
4. add chayote and broth and salt. Bring to simmer and cook, stirring occasionally, 7-8 mins.
5. check for al dente doneness. Remove from heat and plate. (I usually drain off most of the broth but retain a bit for serving.)