Yes! Not a misprint. Sautéed cucumbers are a delicious side. Done right, they’re tender, yet crunchy.

2 – 3 medium cucumbers
2 T butter or olive oil, plus extra if desired
salt and pepper, to taste
fresh, chopped dill, or dried dill

1. Peel cukes. Cut in half lengthwise, seed, then cut into slices.

2. Melt butter or heat oil in a skillet, add cuke pieces and sauté over medium-high heat, tossing constantly. Reduce the heat if the cucumbers start to brown. The cucumbers will cook through in a couple of minutes, and be tender, yet crunchy. If not tender enough, cook a bit longer, but be careful, cukes can get mushy fast.

3. Season with salt and pepper. Add some more butter  or oil if desired. Toss with dill and serve immediately.

Note: If you like, before step 3, add 1/4 cup heavy cream or crème fraîche and cook until reduced and cucumbers are coated. Then add the salt, pepper, and dill.