When your neighbor Maria, originally from Guadalajara, gifts you fresh yucca flowers...you get teary eyed. At least I did. These edible flowers are perfect lightly sautéed and served just so, or tossed into other dishes for a unique flavor reminiscent of artichokes.
Word of the Day: Iczoxochitl: Yucca flower in Nahuatl
YUCCA FLOWERS SAUTÉED IN AVOCADO OIL
1 C. fresh yucca flowers, rinsed and patted dry
1 T. Avocado oil
MISE EN PLACE
In a medium sauté pan, warm avocado oil on medium heat. Carefully add yucca flowers, being cautious of oil that may spatter from any water that may be on the petals. Stir gently until the flowers just begin to change color. Season with sea salt.