Cooked cucumber has a sweet and meaty taste. My version uses a little less butter and fresh (rather than dried) mint leaves.
- 2 cucumbers
- 1 tbsp butter
- 1/4 tsp kosher salt
- 1/4 lemon, juiced
- 12 fresh mint leaves, finely chopped
Peel cucumbers, cut lengthwise, and remove the seeds. Chop into 1/2" chunks.
Heat butter in a large skillet over medium heat. Add the cucumbers and salt. Stir occasionally, letting the cucumbers brown. Once they take on color, add the lemon juice and mint leaves. Mix well.
Plate and serve.