Name: Fried broccoli and kale with garlic, cumin and lime
Yield: Serves six as a side
Ingredients: 1 tsp Urfa chilli flakes (or 1 tsp regular chilli flakes); 1 large head of broccoli, cut into 3–4cm florets (300g); 350 g curly kale, tough stems discarded (250 g); 3 tbsp olive oil; 3 garlic cloves, thinly sliced; 10 g mint leaves, roughly shredded; salt; 1 tbsp lime juice; ½ tsp cumin seeds

Preparation info

Serves
six
as a side

Difficulty
Easy

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.

Ingredients

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

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 wit

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Ingredients

Method

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