These chives had been semi-languishing in my fridge all week, finally used them on this recipe from serious eats.
It didn't turn out quite as expected- though the picture makes that pretty obvious, and a little hilarious.
The chive stems were seriously tough- the softer leaves were a little too wilted to use- and though I gave them a decent bit longer than the recipe called for, they didn't really soften. The flavors were good, I ended up picking around most of those stem sticks though.
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