Crispy Broccoli & Kale

By July 17, 2015

Inspired by a recipe from the cookbook Feast. , "Roasted Broccoli, Kale, & Chickpeas with Ricotta," also featured here on Sunday Suppers.

 1 bunch kale, stems removed, washed, and torn up
 1 bunch broccoli
 Oil (olive or sunflower)
 1 tbsp mustard seeds
 3/4 cup cooked beans (white, cannellini, red, black...)
 salt & pepper
 1/2 lemon
 1/4 cup toasted seeds (optional)
 1/2 cup ricotta or feta (optional)
1

First, prep the broccoli. Remove the majority of the stalk (save for soup), and slice the florets into thin slices, like sheets of broccoli. Bring a pot of salted water to boil, and toss in the broccoli slices for 2 minutes. Remove with a slotted spoon, and shock them in ice water for 2 minutes. Drain and pat dry.

2

Turn the broiler on to high. Toss the broccoli in a large bowl with some oil (enough for just a light coating), a pinch of salt and pepper, and half the mustard seeds. Spread evenly on a baking sheet, and broil for 6 minutes (tossing halfway through.) While it's broiling, toss the kale and beans in the same bowl with a little oil, salt and pepper, and the rest of the mustard seeds.

3

Remove the broccoli from the oven and broil the kale and beans till nice and crispy, only about 3 minutes.

4

Serve together, squeezing the lemon juice over top, and garnishing with the toasted pumpkin seeds and/or cheese (ricotta or feta would both be great.)

Ingredients

 1 bunch kale, stems removed, washed, and torn up
 1 bunch broccoli
 Oil (olive or sunflower)
 1 tbsp mustard seeds
 3/4 cup cooked beans (white, cannellini, red, black...)
 salt & pepper
 1/2 lemon
 1/4 cup toasted seeds (optional)
 1/2 cup ricotta or feta (optional)

Directions

1

First, prep the broccoli. Remove the majority of the stalk (save for soup), and slice the florets into thin slices, like sheets of broccoli. Bring a pot of salted water to boil, and toss in the broccoli slices for 2 minutes. Remove with a slotted spoon, and shock them in ice water for 2 minutes. Drain and pat dry.

2

Turn the broiler on to high. Toss the broccoli in a large bowl with some oil (enough for just a light coating), a pinch of salt and pepper, and half the mustard seeds. Spread evenly on a baking sheet, and broil for 6 minutes (tossing halfway through.) While it's broiling, toss the kale and beans in the same bowl with a little oil, salt and pepper, and the rest of the mustard seeds.

3

Remove the broccoli from the oven and broil the kale and beans till nice and crispy, only about 3 minutes.

4

Serve together, squeezing the lemon juice over top, and garnishing with the toasted pumpkin seeds and/or cheese (ricotta or feta would both be great.)

Crispy Broccoli & Kale

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