Fried Broccoli & Kale with garlic, cumin and lime.
Who else feels it’s time to lift their vegetable game? The urge to comfort eat during winter’s lockdown has left us all a bit sluggish and needing to let seams on our pants. Now the season has changed and there’s hope on the horizon, so it’s time to add a little more greens to the plate.
I love Ottolenghi, it’s no secret. His food is fresh and vibrant and lifts a dish from dull to delicious! Here’s a simple side dish that’ll be perfect for outdoor eating as the weather warms up.
This recipe serves 6 so feel free to adjust quantities to suit.
1 large head of broccoli, cut into florets
350g curly kale, tough stem discarded.
3tbsp olive oil (coconut oil works well too)
3 garlic cloves, thinly sliced
1/2 tsp cumin seeds
2 tsp chilli flakes 1
10g mint leaves, roughly shredded
1 tbsp lime juice
salt.
Blanch the broccoli florets and kale in a pot of salted water (90 seconds for broccoli, 30 seconds for kale) then refresh under cold water. Pat dry. Meanwhile heat oil in a frypan, add the garlic and cumin, stirring a few times until the garlic is golden brown. Remove with a slotted spoon and set aside. Add the kale to the oil – it might spit a bit, be careful – fry until the leaves start to crisp. Add the broccoli, half the chilli flakes and a pinch of salt. Stir for a minute then transfer to a large dish. Mix through the mint and drizzle over the lime juice. Scatter with remaining chilli, and garlic flakes. I like to add some crumbled walnuts for a little boost of antioxidants and omega-3
By Kristen Burgess
