Fried broccoli and kale with garlic, cumin and lime


Preparation info

  • Serves


    as a side
    • Difficulty


Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

You can blanch the broccoli and kale well ahead of time here: a good few hours. Once half-cooked, refreshed and dried, it’s ready for the final fry before serving. Doing this little bit of prep turns the dish into one which can then get to the table in just over 5 minutes.


  • 1 large head of broccoli, cut into 3–4cm florets (300g)
  • 350 g curly kale, tough stems discarded (250


  • 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 wit