Broccoli and Kale Bake
A good way to use your kale or cavolo nero. Leave the sausage meat out to make a vegetarian alternative
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45 mins
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Serves 2
45 mins
Serves 2
What you'll need…
- 1x bunch of purple sprouting broccoli
- 100g groung almond
- 200g of roasted red pepper
- 1 tsp smoked paprika
- 50ml olive oil
- 4 cloves garlic
- 1 tsp sherry vineagar
- Zest of 1 lemon
- 1 tsp fennel seeds
- Salt to taste
The method
1
Wash your broccoli well in cold water and trim away the base of the stakes set a side to cook later.
2
In a large pan heat olive oil on medium heat and slowly cook garlic until soft, add paprika and cook out for 1 minute.
3
Add fennel seeds, roast pepper and almonds and cook until completely soft around 25 minutes.
4
Add sherry vinegar and lemon zest and bring to a boil then blend to a silky smooth sauce.
5
In a frying pan on a high heat dry pan roast your broccoli with plenty of sea salt until just cooked and slightly caramelised.
6
Serve broccoli immediately with a generous amount of your red pepper sauce.
7
Optional garnish with toasted almonds.
Recipe From Jake Boyce
