Bouji Broccoli Behaviour

Bouji Broccoli Behaviour
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I hate basic broccoli! The problem I have with lots of greens and veg in general, is that I like them as if they originate from Oman or Zanzibar. I mean I love my vegetables and I can eat them raw with nothing on them and be happy. But when I eat them warm and want them to accompany something else other than a roast, I need them to spark joy in my life!

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I promise you it doesn’t take a lot to achieve that spark either and if you weren’t a broccoli fan before this, I think I can convince you after a few simple ingredients and easy steps!

By the way the leafy purple under the broccoli is button hole kale! I randomly found it in Lidl and brought it home with absolutely no clue what to do with it, but the colour was EVERYTHING. So feel free to ignore that….

I have tried this recipe with both regular broccoli and this sweet long stem version and if you can’t get hold of this the normal one is fine, but I would cut it up into thinner/smaller pieces and you might need to par boil briefly too.

Ingredients:

  • 200g Long Stem Broccoli

  • 4 Garlic Cloves ( finely chopped or mashed)

  • 1 TSP Salt (for taste)

  • 1/2 a Lemon

  • 1 TBSP Cumin Powder

  • 1 TBSP Sumac

  • Pomegranates & Button Hole Kale if you want to be extra!

  • Splash of Olive or Coconut Oil for Frying

Method:

  1. Heat your oil n a frying pan on a medium heat and add the garlic at the same time to allow the oil to infuse.

  2. Throw in your broccoli, along with the cumin, sumac, salt and lemon.

  3. Mix them well, so all the spices, garlic and oil are fully incorporated and and then place a lid on top of the pan to allow the broccoli to sweat.

  4. Leave the lid on for about 5-7 minutes. But keep checking incase they stick to the pan and need a slight top up of oil.

  5. To test if the broccoli is ready take a fork and see if it goes through without a struggle.

  6. Serve it with an extra sprinkle of sumac if you want it slightly more sharp.