by Karen Small
Most of us would like to eat more vegetables, and this is a quick and simple way to enjoy any variety of broccoli – but it’s especially nice with the purple sprouting kind.
This takes less than 10 minutes to make in total and serves 4-6 as a side dish – or two people as a light lunch with some bread and salad.
A large handful (around 300g) Purple Sprouting Broccoli
2 tablespoons olive oil
3 cloves garlic, finely chopped
A pinch of dried chilli (or a fresh chilli, finely chopped)
The juice of ½ a lemon (or use bottled lemon juice)
A pinch of sea salt
Chop each stem of broccoli in half. Then cut the bottom half of each stem into 1cm pieces leaving the upper half of each stem (with most of the flowers and leaves) whole. This helps ensure even steaming. Be sure to steam all the leaves too. Wash the broccoli, and then steam until just tender (2-3 minutes). If you want to preserve more of the colour, run the broccoli under cold water as soon as it’s steamed.
Meanwhile gently warm the olive oil at a low heat and add the garlic and chilli, watching and stirring carefully so the the garlic begins to soften and turn a cream colour – but doesn’t burn (about 3-4 minutes).
When the broccoli has cooked, drain it and add to the pan with the garlic, chilli and oil. Stir gently and add the lemon juice and a pinch of sea salt.
Serve warm. And if there’s any left, save it for next day – it’s lovely cold.