What an easy recipe this is and super tasty, At the time of taking the photo we didn’t have any water. long story, so I panfried the kale without blanching and oven roasted the broccoli on a very hot oven for 10 mintues, Tip with Lime juice , some limes can produce very little juice so to extract as much juice as possible roll the lime on a hard clean surface, it does help . Recipe by Yottam Ottolenghi, Simple Book
Ingredients
- 1 large head of broccoli, cut into florets
- 350g curly kale, tough stems removed
- 3 tbsp olive oil
- 3 garlic cloves
- 1/2 tsp cumin seeds
- 2 tsp urfa chilli flakes
- 10g mint leaves, shredded
- 1 tbsp lime juice
- salt
Method
- Place a large saucepan filled with plenty of salted water on a high heat. Once boiling, add the broccoli and blanch for 90 seconds. Use a slotted spoon to remove the broccoli, then refresh under plenty of cold water and dry well.
- Keep the water on the boil and add the kale. Blanch for 30 seconds, then drain and refresh. Squeeze out as much water from the kale as you can with a clean tea towel, and set aside.
- Put the oil into a large saute pan and place on a high heat. Add the garlic and cumin seeds and fry for about 2 minutes, stirring a few times, until the garlic is golden – brown.
- Use a slotted spoon to remove the garlic and set aside. Add the kale to the oil – take care, it might spit at the beginning – and fry for 3-4 minutes, until the leaves start to crisp.
- Add the broccoli, half the chilli flakes and 1/4 tsp of salt. Stir through for a minute, then transfer to a large plate of dish. Gently mix through the mint and drizzle over the lime juice. Serve with the remaining chilli flakes and the crisp garlic sprinkled on top.
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