For 2 people (I can totally eat it alone...) --100gr samphire Boil water in a saucepan, and add the samphire. After 5 minutes drain it and serve. I like to dress it with some EV Olive Oil, 1 tsp capers and some fresh lemon juice.
For those of you who do not know what samphire is, especially in the UK, it refers to a salt tolerant plant with the scientific name Salicornia europaea. It needs to be steamed first because of it's very salty taste.
Speaking for myself, I did know the name and property. Personally, I don't mind the salty taste at all, which is why I don't generally steam my samphire. The batch I cooked was just to my taste, condiments included. The oil and lemon help keeping the saltiness down as well for me. As you brows to the internet, you will find that many people go for steam and just as many go for boil. 🙂
