Fried broccoli and kale with garlic, cumin and lime - page 75

You can blanch the broccoli and kale well ahead of time here: agood 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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

I. Place a large saucepan filled with plenty of salted water on a high heat. Once boiling, add the brocco li 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 car with a clean tea towel, and set aside 2. Put the oil into a large sauté 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 take care, it might spit at the beginning - and fry for 3-4 minutes antil the leaves are starting to crisp. Add the broccoli, half the chilli flakes and / teaspoon 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 chilli flakes and the crisp garlic sprinkled on top.