(Please see our feature from our Summer 2012 issue, The Edible Daylily, for more information about eating daylilies)
Sautéed Daylily Buds
- 1 1⁄2 cups daylily buds
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 small shallot, thinly sliced
- Salt and pepper, to taste
Wash and dry daylily buds. Heat butter and olive in skillet and sauté shallot until lightly caramelized. Add daylily buds and sauté until softened. Season with salt and pepper and serve.