Simple Chayote Recipe

1. Prep the chayote. Peel the chayote (recommended for best texture), slice in half lengthwise, remove the seed, then cut into 1/4-inch thick half-moons. The seed can be a little snug, so use a spoon or paring knife if needed.

2. Start the flavor base. Heat a large skillet over medium heat. Add butter and olive oil. When the butter melts, add the onion and cook 3 to 4 minutes until softened and lightly golden.

3. Add chayote and season. Add the sliced chayote, salt, pepper, and red pepper flakes if using. Stir to coat, then spread into an even layer.

4. Cover to tenderize. Add the broth. If you are using dried oregano or thyme, add it here so it can bloom and soften. Cover and cook 6 to 8 minutes, stirring once halfway through, until the chayote is mostly tender but not falling apart.

5. Uncover for crisp edges. Remove the lid and cook 3 to 5 minutes more, stirring occasionally, until the liquid reduces and you get a few browned edges.

6. Garlic and fresh herbs finish. Add the garlic. If you are using fresh herbs, add them now. Cook 30 to 60 seconds, just until the garlic smells amazing.

7. Brighten and serve. Turn off the heat. Add lemon juice, taste, and adjust salt. Top with parsley or cilantro if you want. Serve warm.

Matt’s tiny tip: If your pan looks dry before the chayote is tender, add another splash of broth. If your pan looks wet at the end, crank the heat for a minute and let it cook off. You are in control.