Try this Fried broccoli and kale with garlic, cumin and lime recipe, or contribute your own.
Suggest a better descriptionSource: ottolenghi simple
1. Place a large saucepan 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 blanch the kale 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.
2. 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 a light golden brown. Use a slotted spoon to remove the garlic and set aside. Add the kale to the oil and fry for 3-4 minutes, until the leaves are starting to crisp. Add the broccoli, half the chilli flakes, and a pinch of salt. Stir through for a minute, then transfer to a large plate or dish. Gently mix through the mint and drizzle over the lime juice. Serve with the remaining chili flakes and crisp garlic sprinkled on top.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 55 | ||
Calories from Fat: 19 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.2g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.3mg | 1 % | |
Potassium 342.2mg | 9 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 5.2g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 55
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